Sous Vide Salmon with Mint Sauce

Anova Culinary

British-style mint sauce is not your mother’s mint sauce. It's not the mint green, clear jelly that appeared on Easter tables with the annual leg of lamb. It just never seemed right to me, even as an 8-year-old. Then when I grew up, I realized the British had the real deal: a sweet and sour, easy-to-make sauce that is great with, well, everything. I love it with salmon because it paints a lovely picture. Perfect for springtime. This is a lovely dish done ahead and served cool. If you do this, take it out of the refrigerator about 30 minutes before serving in order to get the chill off the salmon. If you can think ahead, make the mint sauce the morning or day before you cook the salmon. Although it is not necessary, it lets the sauce come together and allows the flavors to blend more than making it while the salmon cooks.


Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 122F / 50C



  1. Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
  2. Lightly season salmon with salt and pepper. Place in a single layer in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
  3. Meanwhile, prepare the sauce: Rinse and dry the mint leaves. Place on a cutting board and sprinkle with sugar and a pinch of salt. Using a sharp knife, chop the mint with the sugar and salt.
  4. Place mint mixture in a heat-proof bowl. Add rice wine vinegar and boiling water and stir until the sugar is dissolved. Cover and let sit at room temperature.

Finishing Steps

  1. When the timer goes, off remove the bag from the water bath. Carefully remove the salmon from the bag and transfer to serving plates. Top with the mint sauce. Serve.