Sous Vide Salmon With Caper Parsley Vinaigrette Recipes

SOUS VIDE SALMON

Wonderfully moist and flavorful. We like our salmon on the firmer side, but this can easily be adjusted. Just lower the cooking temperature if you prefer it yours medium.

Provided by Bren

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 1h

Yield 2

Number Of Ingredients 4

Sous Vide Salmon image

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.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 4.2 g, Cholesterol 66.4 mg, Fat 14.6 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 2.8 g, Sodium 146.9 mg, Sugar 0.8 g

Ingredients

1 (8 ounce) salmon fillet
1 shallot, finely chopped
1 pinch salt and pepper
1 teaspoon olive oil

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PREPARE SOUS VIDE BATH: Fill water in the sous vide machine as per manufacturers instructions (not too high). Set the temperature to 125F/52C (for slightly above medium rare) and allow water to heat to that temperature. HINT: start with hot water to reduce heating time. Note 1 to choose other temperatures.
PREPARE SALMON: Brine salmon if you have time (optional but good). Note 2. If you don't brine, generously season the salmon with salt, pepper. Either way, add chives and drizzle with olive oil. To vacuum seal bag (Note 3 to use zipper lock bag instead), fold back top of a sous vide bag about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert both salmon fillets, ensuring no overlap. Unfold the flap and vacuum seal the bag using a vacuum sealer.
SOUS VIDE SALMON: When temperature of sous vide reaches 125F (or whatever temp you choose), submerge sealed bag with the salmon into the water. If using ziploc bag, follow directions in Note 3. Timing: if salmon is 1/2-1 inch thick, cook minimum 30 minutes, maximum 45 minutes; if salmon is 1-2 inches thick, cook minimum 40 minutes, maximum 60 minutes. I usually cook mine for 40-45 minutes.
MAKE CAPER SAUCE: While the salmon is cooking, heat a small saucepan to medium with oil. Add garlic and saute for a minute, not letting it burn. Add capers and lemon juice. Cook for a minute. Remove pan from heat and stir in butter and chopped parsley until sauce is smooth. Taste and add salt and pepper as needed. Set aside.

Sous Vide Salmon With Caper Parsley Vinaigrette Recipes

SOUS VIDE SALMON

Wonderfully moist and flavorful. We like our salmon on the firmer side, but this can easily be adjusted. Just lower the cooking temperature if you prefer it yours medium.

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