Salmon Slices

()

Roger K

Uk

  • Rate This
Medium Rare: 52C /125F Medium: 75C/ 135F Best at 20 mins but another 20 won’t hurt. Brining is an important step in preparing salmon sous vide. The brine keeps the albumen (white bubbly stuff) from leaching out of the salmon, as well as seasons the fish throughout and provides another defense against overcooking. Different types of salmon yield different results. Coho is firmer and easier to handle when searing. Norwegian fillet, requires more delicate handling and is more supple and salmony. Both delicious.
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Ingredients for 2

  • 2 salmon fillets skin on 180 gym

  • 1/4 cup kosher salt

  • 4 tbsp olive oil

  • 1 tbsp coconut oil

  • For the Lemon Dill Creme Fraiche sauce

  • 1 cup creme fraiche (or sour cream or Greek yogurt)

  • 1 lemon, juice and zest

  • ¼ cup loosely packed chopped fresh dill (or chives or tarragon)

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 134.6ºF / 57.0ºC.

  • Step 2

    For the brine, whisk the kosher salt into the ice water until dissolved.

  • Step 3

    Add the salmon and refrigerate for 30 minutes (or up to one hour)

  • Step 4

    Remove the salmon fillets from the brine and rinse with cold water. Pat dry and place each fillet in a separate vacuum bags two tablespoons of olive oil to each bag and seal after removing the oil.

  • Step 5

    Add the bags to the cooker after the air has been removed

  • Step 6

    Make the sauce by whisking together all the sauce ingredients.

    • Step 0

      After 20-40 mins remove the salmon from the bags and pat dry

    • Step 1

      Add salmon to a very hot pre-heated skillet to which the coconut oil has been added

    • Step 2

      Sear skin side down until golden brown

    • Step 3

      Serve and as the sauce.

Latest Comments

134.6 F / 57 C Recipe Temp
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