Sous Vide Salmon with Crispy Skin Chips

This sous vide salmon is topped with toasted sesame seeds and served with egg noodles mixed, broccolini, crispy-skin shards and chilli, ginger and soy dressing/dipping sauce. As cooking the salmon sous vide with the skin on with would soften the skin and mean you’d have to cook it for longer post-sous vide, this recipe calls for you to take it off first and crisp it up in the oven. It’s a great way to have both the salmon and the salmon skin cooked to perfection.

Author

Christina Wylie

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, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:45

Recipe Time: 00:08

Temperature : 149F / 65C

Ingredients

2 (6-ounce) skin-on salmon fillets
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
4 1/2 tablespoons soy sauce
2 tablespoons minced fresh ginger
2 Thai chiles, thinly sliced
2 tablespoons sesame oil
4 ounces Chinese egg noodles, prepared according to package directions
6 ounces cooked broccolini
5 teaspoons sesame seeds

Directions

Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC). Preheat the oven to 410ºF (210ºC).
Carefully remove the skin from the salmon. Place the skin on a parchment-lined baking sheet and generously season with salt and pepper.
Lay a second sheet of parchment paper over the skin, and place a second baking sheet on top of the paper to keep the skin flat. Transfer to the oven and bake until the skin is crisp, 15 to 30 minutes, depending on the thickness of the skin. Keep an eye on it; the skin will burn easily.
When the salmon skin is crisp, transfer to a cooling rack. When cool enough to handle, break the skin into bite-sized shards.
Season the salmon with salt and pepper and place in 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 8 minutes.
Meanwhile, make the dipping sauce: Combine 4 tablespoons soy sauce, ginger, chiles, and 4 teaspoons sesame oil in a small bowl. Divide between two serving bowls. Set aside.
Toss the noodles and broccolini with remaining 2 teaspoons sesame oil and remaining 1 1/2 teaspoon soy sauce. Divide between two serving plates.

Finishing Steps

When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and place one filet on each bed of noodles. Garnish with toasted sesame seeds and salmon skin. Place sauce bowls on the plates and enjoy!