Brined Sous Vide Salmon “Carpaccio” with Capers and Olive Oil
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 1/2 cups water
1/4 cup sugar
Salt and freshly ground black pepper
1 (8-ounce) skinless salmon fillet
3 tablespoons extra virgin olive oil
1 tablespoon capers, drained
Lemon wedges, for serving
Directions
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Step 1
In a medium bowl, whisk together water, sugar, and 1/4 cup salt until dissolved. Add the salmon, cover, and refrigerate for 45 minutes.
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Step 2
Meanwhile, set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).
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Step 3
Remove salmon from the brine, rinse, and pat dry. Place in a large zipper lock bag with 2 tablespoons olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bag and immediately transfer to an ice bath.
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Step 1
When salmon is chilled, carefully remove it from the bag. Discard any cooking liquid. Carefully slice salmon into bite-sized pieces.
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Step 2
Arrange salmon on serving plates and drizzle with remaining tablespoon olive oil. Top with capers and season with salt and pepper. Serve with lemon wedges.