Sous Vide Lemon Rosemary Salmon
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Pro-level cooking techniques made simple.
Ingredients for 4
1 lb/450 g wild salmon
2 Tablespoons olive oil
1 Tablespoon chopped rosemary (~4g)
Zest of one lemon
Juice of one lemon
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon sea salt
Optional: 2 cloves garlic & 2 Tablespoons nonpareil capers
Set your Anova Precision Cooker to 115ºF/46ºC
Mix the oil, rosemary, lemon juice, zest, salt, pepper, and garlic powder in a small bowl and whisk with a fork until emulsified
Place the salmon into a zip-locking or resealable bag and add the emulsified mixture
Release as much air as possible using the immersion method
Place the bag in the bath and set the timer for 30 minutes
While it is cooking, slice two cloves of garlic very thinly
Remove from the bath and pour the contents onto a plate with a lip to keep the bag juices
Heat 1 Tablespoon of olive oil in a frying pan over medium-high heat. When it flows easily around and coats the pan, add the garlic slices and saute until golden. Remove with a slotted spoon or spatula, leaving the oil in the pan, and drain on a paper towel
In the same oil, add the salmon pieces, skin side down. Let it cook, undisturbed, for 3 minutes to achieve crispy skin
Remove from the pan and garnish with crispy garlic slices and capers. Enjoy!