Horseradish Maple Syrup Salmon
Katherine wants, Randy cooks.
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 6
½ side salmon (2 ½ pounds; 1.1kg), pin bones removed
3 tablespoons maple syrup
2 tablespoons freshly grated horseradish
Zest and juice of 1/2 lemon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon kosher salt
1 teaspoon crushed black peppercorns
Directions
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Step 1
Attach the Anova Precision Cooker to a vessel of water. Heat the water to 117°F (47°C).
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Step 2
Place the salmon into a large vacuum seal bag.
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Step 3
Whisk together the remaining ingredients in a medium bowl. Pour over the flesh of the salmon in the vacuum seal bag.
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Step 4
Seal the bag airtight and transfer to the water bath. Cook for 45 minutes.
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Finishing Steps
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Step 0
Remove the salmon from the bag and place on a wire rack set on a sheet pan.
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Step 1
Heat a broiler to high with the rack in the closest position to the heating element.
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Step 2
Once the broiler is fully heated, transfer the salmon to the broiler and cook until a browned crust forms, about 4 minutes.
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Step 3
Serve immediately.