Maple Glazed Salmon

Made this as a first sous vide dinner to try it out. My wife said it was the best Maple Glazed Salmon she ever had and she is usually my toughest critic. Sorry for not having pics. Added this after the fact. Will add pics next time I make this recipe. Also...for every ounce of salmon fillet (up or down) add or subtract 10 mins from the sous vide time. (Ie: 4oz fillet is 40min cook time...6 oz would be 60mins...etc). If the fillets are frozen when you put them into the sous vide then add 5mins per ounce.

Author

Scott Chahley

I’m a cook. My friends call me a chef but since I have no formal education and training other than a two year apprenticeship and working in restaurants on and off for over 15 years...I refer to myself as a glorified diner chef. Having said that...my mentor was a classically trained Italian chef and he passed on much of his knowledge and recipes to me. I am a self taught Chinese and Indian cook as well. Not North American Chinese food...authentic Chinese. I like to dabble and create. Some creations have flopped by most are well received. I’ll try and remember to post my creations on here as often as possible.

Prep Time: 00:05

Recipe Time: 00:40

Temperature : 160F / 71.1C

Ingredients

• (2) 4oz Salmon fillet pieces (skin on minus the scales )
• 1 tsp of salted butter
• 2 stems of fresh thyme (or 1 tsp of dried thyme)
• 1 tbsp of McCormicks Club House Salmon Seasoning (or whatever fishing seasoning you like)
• 2 tbsp of Pure Maple Syrup (not table or pancake syrup)
• Salt and pepper to taste

Directions

1. Place the each salmon fillet into its own small ziploc freezer bag along with (1) tsp of butter and (1) stem of thyme
2. Using a straw...zip the bag closed with the straw poking out the top and suck the air out of the bag.....once the air is out and the whilst still sucking pull the straw out with your mouth while zipping the bag shut behind it.
3. Place the bags into the sous vide container and put on the lid

Finishing Steps

1. With 5mins left to go in the cook time heat 3 tbsp of oil in a cast iron pan or any heavy based skillet. You want the oil to be just to the point of smoking before the next step.
2. Remove the salmon from the sous vide bags and place them skin side down in the hot oil. Be sure to save any juices in the bag to pour over the salmon once in the pan. Discard the thyme unless you are fancy and wish to use it as a garnish.
3. Now sprinkle the flesh side with the salmon seasoning, salt, pepper and 1/2 of the maple syrup per fillet.
4. Once the skin side is sufficiently crusted (1-2 minutes usually) gently flip the salmon and let the maple syrup caramelize (again 1-1 1/2mins at most)
5. Remove salmon to plates. Mix the balance of the ingredients in the pan and pour equal amounts over the salmon fillets.