Mi-Cuit Sous Vide Salmon with Dill Crème Fraiche

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Recipe Temp 113 F / 45 C
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This firm, but very tender, texture that can be achieved from brining salmon and then cooking sous vide is incredible. It's served with a creamy, but fresh fill creme fraiche and some capers, which add a bit of bite.

Ingredients for 2

  • 2 1/2 cups water

  • 1/4 cup salt

  • 1/4 cup sugar

  • 1 (10- to 12-ounce) skinless salmon fillet

  • 2 tablespoons extra virgin olive oil

  • 7 tablespoons (100 g) crème fraiche

  • 1 tablespoon chopped fresh dill

  • 2 teaspoons Dijon mustard

  • 2 teaspoons red wine vinegar

  • 1 teaspoon freshly squeezed lemon juice

  • Salt and freshly ground black pepper

  • Drained capers, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).

  • Step 2

    Whisk together water, salt, and sugar in a large bowl until salt and sugar are dissolved. Add the salmon and transfer to the refrigerator. Let brine for 45 minutes.

  • Step 3

    Drain the salmon and pat dry. Transfer to a large zipper lock bag with the olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

  • Step 4

    Meanwhile, prepare the dill creme fraiche: Whisk together the creme fraiche, dill, Dijon, vinegar, and lemon juice in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until serving.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and chill until tuna reaches room temperature. Transfer to the refrigerate and chill for 6 hours.

    • Step 2

      To serve, slice the salmon into bite-sized pieces and arrange on a plate. Pipe or spoon the dill creme fraiche onto the plate, and arrange a few capers on top.

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113 F / 45 C Recipe Temp
Recipe Time
Prep Time