Sous Vide Salmon with Curried Honey Mustard Glaze
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 2
4 teaspoons honey
1 tablespoon Dijon mustard
1 teaspoon curry powder
Salt and freshly ground black pepper
1 (12-ounce) skin-on salmon filet
Chopped fresh parsley, for serving
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
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Step 2
In a small bowl, mix together honey, mustard, and curry powder. Season to taste with salt and pepper.
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Step 3
Spread half of the honey mustard onto the salmon. Place the salmon in a large zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 25 minutes.
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Step 4
About 5 minutes before the salmon is finished, heat the broiler to high.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and place on a foil-lined broiler-safe baking sheet. Broil until the glaze is bubbling and starting to brown, 1 to 3 minutes.
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Step 1
Transfer the salmon to a serving plate and garnish with parsley. Serve, passing additional honey mustard on the side.