Horseradish Maple Syrup Salmon

This herb-crusted salmon is perfectly cooked and ready for a Mother's Day party.

Author

Katherine Wants

Katherine wants, Randy cooks.

Prep Time: 00:12

Recipe Time: 00:45

Temperature : 117F / 47.2C

Ingredients

• 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

1. Attach the Anova Precision Cooker to a vessel of water. Heat the water to 117°F (47°C).
2. Place the salmon into a large vacuum seal bag.
3. Whisk together the remaining ingredients in a medium bowl. Pour over the flesh of the salmon in the vacuum seal bag.
4. Seal the bag airtight and transfer to the water bath. Cook for 45 minutes.

Finishing Steps

1. Remove the salmon from the bag and place on a wire rack set on a sheet pan.
2. Heat a broiler to high with the rack in the closest position to the heating element.
3. Once the broiler is fully heated, transfer the salmon to the broiler and cook until a browned crust forms, about 4 minutes.
4. Serve immediately.