Sous Vide Salmon
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Anova
Pro-level cooking techniques made simple.
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
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Step 1
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
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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.
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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.
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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.
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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.
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Finishing Steps
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Step 0
When the timer goes off, remove the bags from the water bath. Carefully remove the salmon from the bags.
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Step 1
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.