Sous Vide Salmon with Hollandaise
Derek is an #anovafoodnerd, and is also the home cook behind Sous Vide Guy. He's not a chef–far from it, in fact–but that's the reason his recipes and reviews relate so well with his readers. Derek often found himself eating a lot of quick (aka unhealthy) frozen foo ...
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Ingredients for 2
2 salmon filets
-- Ingredients for Hollandaise --
4 Tbs Butter
1 Egg Yolk
1 Tsp Lemon Juice
1 Tsp Water
1/2 Shallot, diced
Pinch of Cayenne
Salt to taste
Dry brine salmon by generously salting both sides and place back in refrigerator for a minimum of 30 minutes. While salmon chills, pre-heat water to 148ºF 64.4ºC.
Add all of ingredients for Hollandaise sauce into a large resealable bag. Mixing isn’t important, since it will be blended later. Submerge using the water displacement method and cook for 45 minutes.
Once the Hollandaise sauce is done cooking, decrease the temperature of your water bath to your desired salmon doneness included in this recipe. You can keep the sauce warm in the water bath while the salmon cooks. Note: Add ice or a few cups of cold water to speed this up.
Rinse salmon and place in a resealable bag. Cook salmon for 30 minutes. Note: Use a resealable, zipper-locking bag, since salmon is a bit too fragile for many vacuum sealers.
Finishing Steps - Hollandaise Sauce
Remove your Hollandaise mixture from the water bath and pour it into your blender. Blend on a medium speed until the mixture is a smooth light yellow. Note: your mixture will be very separated when removing from your sous vide bath - this is very normal.
Finishing Steps - Salmon
Remove salmon from the water bath and pat dry before searing. Sear as desired.