Sous Vide Salmon Mi Cuit

(200)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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We recently discovered that when cooking sous vide salmon, brining is the key to success. It really is an important step in preparing a perfect dish. The brine keeps the albumen (white bubbly "stuff") from leaching out of the salmon, and it also seasons the fish throughout — providing another defense against overcooking. After doing more research on the subject of sous vide salmon, we discovered a technique called “mi cuit” (a french phrase that Google translates to “half baked”). Because we never turn down an opportunity to play with our Anova Sous Vide Precision Cooker, we gave it a try. We were amazed by the results. It was the most tender piece of fish we’ve ever tasted — like a mix between sashimi and cured salmon. Though this recipe involves a few more steps, including an overnight stay in the refrigerator, it’s totally worth it.
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Ingredients for 2

  • 2 (6-ounce) skinless salmon filets

  • 1/4 cup kosher salt

  • 4 cups ice water

  • 2 tablespoons extra virgin olive oil

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 104°F (40°C).

  • Step 2

    Place the water in a large bowl and whisk in kosher salt until dissolved. Add the salmon and refrigerate for 30 minutes, or up to 1 hour.

  • Step 3

    Remove the salmon filets from the brine and rinse with cold water. Pat dry and place each filet in a separate zipper lock or vacuum seal bag with one tablespoon olive oil.

  • Step 4

    Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 20 minutes, or up to 40 minutes.

  • Step 5

    Remove the bag from the water and immediately chill in ice water.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath and immediately transfer to an ice bath. Once chilled, transfer to the refrigerator to chill for at least 6 hours, or up to 24 hours before serving.

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104 F / 40 C Recipe Temp
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