Sous Vide Honey Glazed Salmon Recipe 45

Steps:

• Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C).
• Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the air and seal the bag or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot and set timer for 45 minutes.
• Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot.
• Heat olive oil in a nonstick or cast-iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

Steps:

• Preheat the cooker to 126°F (medium rare). Remove skin and pin bones from the salmon, drizzle with olive oil, sprinkle with salt, pepper and lemon zest. Put two fillets, slightly separated, into each of two small cooking pouches and vacuum seal. Cook in water oven for 20 to 30 minutes. Meanwhile, in a snall bowl, combine the honey, mustard, Worcestershire sauce and melted butter. Set aside. Remove the pouches and open. Remove the fillets and pat them dry with paper towels. Brush the fillets generously with the glaze and sear the exterior with a kitchen torch or under a preheated broiler, just until the glaze bubbles.