SOUS VIDE SALMON RECIPE WITH CAPER SAUCE
The extra time this sous vide salmon recipe takes to cook is worth it. Guaranteed cooked-to-perfection with a lemony-tangy caper sauce to top it off.
Provided by Cheryl
Categories Main Course
Number Of Ingredients 10
Steps:
- 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.
- FINISH DISH: Remove the salmon from the water bath. Cut open the bag and remove the salmon. If one side of salmon has skin, slide a spatula between the skin and the bottom of the flesh and lift off the salmon onto a plate without the skin. (or flip salmon over and peel off skin). Discard skin. Pour sauce over salmon and serve.
Nutrition Facts : Calories 401 kcal, Carbohydrate 4 g, Protein 35 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 124 mg, Sodium 984 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SOUS-VIDE SALMON WITH CAPER-PARSLEY VINAIGRETTE
Cooking salmon using a sous-vide machine produces the most buttery, flavorful fish imaginable. In this recipe, the fish is slathered with herbs before cooking, then topped with a caper-studded vinaigrette. You have two choices for preparing the salmon: One is to slightly undercook the fish, then sear it on a grill or under the broiler to crisp up the skin. The second is to cook it in the sous-vide machine until it's perfectly done, and serve it while soft and satiny all the way through.
Provided by Melissa Clark
Categories dinner, lunch, seafood, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
- In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
- Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
- Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
- If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
- Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
- Transfer to a serving platter and serve with vinaigrette on the side.
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
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
SIMPLE SOUS VIDE SALMON
For a flavorful new way to prepare salmon, try this science-inspired technique of vacuum-sealing food in a bag, then cooking it in a water bath, from chef Nathan Myrvold's "Modernist Cuisine."
Provided by Martha Stewart
Categories Salmon Recipes
Number Of Ingredients 6
Steps:
- Fill a large bowl with 4 1/2 cups water. Add salt and sugar; stir to dissolve. Submerge salmon in brine mixture and transfer to refrigerator for 5 hours.
- Drain salmon. Fill a large saucepan with 115-degree water. Place each salmon fillet in a resealable plastic bag along with 2 tablespoons oil. Seal each bag, squeezing out as much air as possible.
- Place filled bags in the 115-degree water and cook until salmon's internal temperature reaches 113 degrees, about 24 minutes, taking care that the water retains its temperature. Remove fillets from bags and transfer to a plate.
- Melt butter in a nonstick skillet over medium-low heat. Season fillets with salt and pepper. Cook fillets, turning once, about 30 seconds per side. Serve immediately.
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