Brined Sous Vide Salmon “Carpaccio” with Capers and Olive Oil

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Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This fresh salmon recipe serves two as a starter. Serve it alongside some lemon wedges to really lift out the flavors of the salmon.
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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

  • 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.

  • Step 2

    Meanwhile, set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).

  • 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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bag and immediately transfer to an ice bath.

    • Step 1

      When salmon is chilled, carefully remove it from the bag. Discard any cooking liquid. Carefully slice salmon into bite-sized pieces.

    • 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.

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113 F / 45 C Recipe Temp
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