Salmon sous vide

So, it was time for SALMON in the Sous Vide. Make no mistake, this dish can be made by baking the salmon in the oven. Sous Vide just adds that final touch to flavor and texture.

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Recipe for salmon sous vide

So, it’s time for SALMON in Sous Vide. Make no mistake, this dish can be made by baking the salmon in the oven. Sous Vide just adds the final touch to the flavor and texture. Salmon is a delicate piece of meat and hence, cooks quickly, but before we get there, I will prepare my salmon. You might notice a white substance on the salmon after cooking. This can be avoided by following what is done in the video.

Servings: 2 people

Salmon Sous Vide

So, it was time for SALMON in the Sous Vide. Make no mistake, this dish can be made by baking the salmon in the oven. Sous Vide just adds that final touch to flavor and texture.

Author: Food N’ Fun

Course: Dinner

Cuisine: Danish

Keyword: Dinner, Fish, Salmon, Salmon Fillet

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Metric – US Customary

Equipment

• Sous Vide

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Ingredients

• 2 pcs. Salmon Fillet about 2 cm thick
• 10 gram Salt
• 5 gram Sugar
• 4.5 gram Oil
• Spices Salt and pepper

Instructions

• I make a quick dry brine (salting) with sugar and salt on the meat, wait 10 minutes and rinse off. This improves the consistency of the final result and removes the aforementioned white substance from the fish.
• Otherwise, it’s just straight ahead:
• DEGREES: I give the salmon 48 degrees Celsius (118 degrees Fahrenheit) in the sous vide, can go up to 50 – though I think anything over that is too much. It’s a matter of taste, play with it.
• TIME: SALMON only gets 25-30 minutes for a regular (about 2 cm) piece. The piece in the video got a bit too long, and you can immediately feel it in the texture. So be careful. Otherwise, just pack your meat with a bit of oil and a bit of salt, and then into the bath.
• 48 degrees and 25-30 minutes, then it’s fantastically served. You can advantageously give it a sear or crispy skin afterward in a pan with neutral oil, although it quickly takes away the lovely SV preparation from the meat.
• As I said, the oven-baked LEEKS are really good for this dish, definitely try them. See a video recipe here.

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Notes

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