Maple Salmon

Author

Sylvain Bergeron

Now with my new Anova that i gave my wife for Christmas, anything and everything!! Just getting revved up with this thing and i can now challenge my wife’s cooking... until she realizes what’s going on then I’m screwed once she takes it away from me!!

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• Salt, pepper
• Garlic
• Thin onion slices
• 2 tbsp Maple syrup
• Fresh rosemary
• 2 tbsp olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 135.0ºF / 57.2ºC.
2. Pat fish dry
3. Slice skin side at 1 inch apart salt and pepper both sides
4. Place in bag and add on both sides onion slices, rosemary, maple syrup, olive oil
5. Seal bag with water bath technique and set for 2 hrs

Searing

1. Remove fish from bag and pat dry
2. Heat oil in cast iron pan
3. Sear both side 1 min each approximately to create crispy skin/crust
4. Plate and serve