Sous Vide Salmon

(15)

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

  • Rate This
Recipe Temp 149 F / 65 C
Recipe Time
Prep Time
Sous-vide salmon with fresh salsa, green beans, yoghurt-tahini and crispy salmon skin. Sous-vide salmon, if done right, is seriously moist and silky smooth. This recipe is fresh and light and lets the sous-vide salmon shine.

Ingredients for 2

  • 2 (6-ounce) skin-on salmon filets, skin removed and reserved

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon unsalted butter

  • 4 tablespoons full-fat Greek yogurt

  • 1 tablespoon tahini

  • Juice of 1 lemon

  • 2 tablespoons extra virgin olive oil

  • 1 tomato, chopped

  • 1/2 cup chopped fresh cilantro

  • 1/2 avocado, diced

  • 1/2 red onion, chopped

  • Juice of 1 lime

  • 4 ounces green beans, steamed, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).

  • Step 2

    Season the salmon with salt and pepper and place each filet in its own zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 8 minutes.

  • Step 3

    Meanwhile, sear the salmon skin: Heat butter in a medium nonstick skillet over medium high heat. Add the skin and sear until crisp, 2 to 5 minutes. While searing, press the skins down on the pan with a spatula. Transfer to a paper towel-line plate, season with salt, and set aside for serving.

  • Step 4

    Prepare the tahini yogurt: In a small bowl, whisk together the yogurt, tahini, lemon juice, and 1 tablespoon olive oil. Season to taste with salt and pepper.

  • Step 5

    Prepare the salsa: In a medium bowl, mix together the tomato, cilantro, avocado, red onion, lime juice, and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bags from the water bath. Carefully remove the salmon from the bags.

    • Step 2

      Divide the salmon between two serving plates. Add a spoonful of salsa on top of the salmon and a spoonful of tahini yogurt on the side. Place the salmon skin on top of the salmon. Serve with green beans.

Latest Comments

149 F / 65 C Recipe Temp
Recipe Time
Prep Time