Simple, elegant and eco-friendly sustainability is what this salmon recipe exemplifies perfectly.
Like all fish, salmon is easy to over-cook. Thats why we love sous vide. Salmon is one of the few proteins that delivers such a delicate tender texture. Fish doesn't require much preparation when cooking sous vide - with your kitchen stapes like butter, olive oil, salt and pepper, and a few extra ingredients, it becomes the perfect wholesome meal.
Pair it with roasted asparagus and roasted herb potatoes, or honey balsamic glazed brussel sprouts and an easy quinoa salad.
How To Sous Vide Salmon Perfectly
- 2 salmon filets, skin on
- salt, as needed
- pepper, as needed
- sugar, as needed
- olive oil, as need
Timing - About 40min
Yeild - 2 servings
- Pre-heat precision cooker - Heat water (125°F(52°C) for medium-rare, or 135°F (57°C) for medium.
- Score - Lay filets skin-side up on your work surface. With a sharp knife, cut several parallel slits through the skin, stopping when you reach the flesh. It will help the skin get nice and crispy when you sear.
- Cure - Sprinkle salt and sugar all over the filets, using roughly one part sugar for every four parts salt. Let sit for about 10 minutes, then rinse off with cold water. Dry-curing will firm up your fish and give it a deeper flavor.
- Add a generous amount of olive oil inside the SousBear bags.
- Place salmon fillets inside the bags.
- Add salt, pepper and spices and aromatics of your choice
- Close the bags with the white zip and remove the excess air with the SousBear hand pump
- Lower the bag inside the water container or pot at desired temperature and clip the bag to the side of the pot.
- Cooking approx 40 minutes. Inch-thick filets should cook in about 40 minutes, while half-inch filets should cook in 30. We leave 1.5-inch salmon filets in the water for an hour.
- Once cooked carefully transfer the salmon out of the bag onto a plate skin side up.
- Heat a pan to medium - high and wait until hot.
- Add olive oil
- Place salmon skin side down for 30 seconds to 1 minute or until skin is golden brown
- Carefully transfer each fillet to a plate and serve