Sous Vide Salmon Food

SOUS VIDE SALMON

Sous Vide Salmon image

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

Ingredients

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

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

Simple Sous Vide Salmon image

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

Ingredients

5 tablespoons coarse salt, plus more for seasoning
3 tablespoons sugar
4 (600 grams) salmon fillets
1/2 cup olive oil or melted, cooled unsalted butter
Freshly ground pepper
6 tablespoons unsalted butter

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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5. level 1. supervinci. · 5y. It was terrific. 120 for 40 minutes, dry brined with salt and light sugar for 30 minutes in the refrigerator prior to. Dry brining really elevates the salmon tremendously. I think I'll go down to 118 next time. 4. level 1.
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