Salmon

Sous vide salmon with mango salsa. Desert (not pictured) was an avocado ice cream.

This is probably my favorite way of preparing salmon filets. The mangoes (a small variety called honey mangoes) have a nice acidity that cuts the oiliness of the salmon nicely, and they are not at all fibrous. The sous vide salmon has a buttery texture. The avocado ice cream (just avocado, lime juice, lime zest, sugar, and a bit of water) is unusual but quite nice.