Sous Vide Salmon with Orange Sweet and Sour Sauce

Salmon has quickly become a favorite sous vide meal in our house. It cooks quickly, and we can sauce it any way we like (Okay, any way I like!). I have made this simple twist on sweet and sour sauce by making it orange scented, even adding the juice from the blood orange I just couldn’t resist in the market.

Author

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: 00:10

Recipe Time: 00:30

Temperature : 122F / 50C

Ingredients

• 1 (12-ounce) skin-on salmon filet
• Salt and freshly ground black pepper
• 2 teaspoons corn starch
• 3/4 cup freshly squeezed orange juice
• Juice of 1 lemon
• 2 tablespoons light brown sugar
• 1 tablespoon cider vinegar
• Pinch red pepper flakes
• Sesame seeds, for serving
• Fresh cilantro, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
2. Season salmon with salt and pepper. Place in a large zipper lock bag and seal using the water immersion technique.
3. Place the bag in the water bath and set the timer for 30 minutes.
4. While the salmon cooks, prepare the sauce: In a small bowl, whisk cornstarch with 1 tablespoon water until smooth. Combine orange juice, lemon juice, brown sugar, and vinegar in a medium saucepan. Bring to a rapid boil over medium-high heat. Remove from heat and whisk in cornstarch slurry. Stir in red pepper flakes. Cover to keep warm.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag. Remove skin from the salmon and transfer to a serving plate. Top with orange sauce, garnish with sesame seeds and cilantro, and serve.