Norwood Morrison is proof that the burden of “what’s for dinner” doesn’t always have to be mom’s responsibility. The husband and father of three has perfected the art of preparing healthy, tasty meals—yes, even on those busy weeknights.
Morrison traces his interest in cooking to his grandmother and a year he spent in Charleston during college. Now, with his demanding schedule as a salesman (oh, and you may know his wife Danner from local TV), he prefers to cook sous vide. If you aren’t familiar with this method, food is put inside a re-closable or vacuum-sealed bag—sous vide is French for “under vacuum.” The bag is submerged in water that is heated to a precise temperature using an immersion circulator (which costs $130 on average, depending on the model.)
Morrison prepares food this way four to five times a week. He says it’s an easy way he and his wife can stick to their Whole 30 diet without sacrificing flavor and variety.
His flaky salmon and creative vegetable sides had our Lynchburg Living crew raving.
Fresh Scottish Salmon on a bed of mint and pea purée with lemon sauce and glazed carrots
by Norwood Morrison
2 8-oz salmon filets (The fresher, the better.
I use Blue Marlin Seafood.)
Cook sous vide for 1 hour at 122 degrees.
(If not cooking using sous vide, broil in oven for about 10 minutes for 1″-1 1/4” pieces.)
Mint and Pea Purée
10 oz. bag of frozen peas defrosted
1/4 cup fresh mint
1 clove garlic
1/4 cup grated parmesan
1/2 cup olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Combine all items except olive oil in a blender and mash. With the blender running, drizzle in the olive oil until combined. Refrigerate until needed.
1 tablespoon olive oil
1/2 shallot, finely diced
1 lemon, juiced
1/2 lemon, zested
1 cup chicken stock
1/2 tablespoon chopped fresh mint
Sauté the shallot in olive oil over medium heat for 5-10 minutes until tender and translucent. Add remaining ingredients and keep warm on the stove until needed.
Fresh baby carrots
2 tablespoons ghee or clarified butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
Combine everything in a Ziploc bag and cook sous vide for 90 minutes at 185 degrees. Remove, and immediately put in a sauté pan and cook until the sauce has reduced to a glaze covering the carrots.