Sous Vide Copper River Salmon | Recipe by sousvidetools.com

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Sous Vide Copper River Salmon

Sous Vide Copper River Salmon Fish and Seafood

Ingredients

  • 4 Salmon fillets, skin and pin bones removed
  • Seasonings of your choice*
  • 1 tablespoon (15 ml) high smoke point oil for searing

Method

Fancy a taste of the Mediterranean without having to leave the comfort of your own home?  We’e got it all sussed with this succulent salmon recipe that is perfect on a warm’s summer evening just like tonight! Serve with a garden salad and some crusty bread and you’ll feel like you’re on holiday from your own back garden!

METHOD

  1. Fill and preheat your water bath to 51.5C.
  2. Dose your salmon with a good sprinkling of salt and pepper and any chosen seasonings (see below for examples) then pop it into a cooking pouch before vacuum sealing.
  3. Place the salmon fully into the water bath and cook for 15 to 30 minutes, depending on the thickness of the fish, for a medium rare finish.
  4. Once the cooking time has finished, take the pouch out, open it and pat the salmon dry.
  5. Take a griddle pan or any suitable pan and pop onto a high heat – place the salmon into the pan for around a minute or long enough to give it a golden glow
  6. Serve with accompaniments of your choice and a chilled glass of white wine.

Seasonings to consider:

Various salts (pink Himalayan, volcanic Black Sea salt, truffle salt), peppercorns (black, green, or pink), fresh herbs (basil, thyme, dill, chives, tarragon), citrus (lemon, lime, orange), or spices.

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