Sous Vide Salmon with Mint Sauce
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 ...
Ingredients for 2
2 (6- to 8-ounce) skinless salmon fillets
Salt and freshly ground black pepper
1/2 cup fresh mint leaves
2 tablespoons turbinado (raw) sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons boiling water
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
Lightly season salmon with salt and pepper. Place in a single layer in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
Meanwhile, prepare the sauce: Rinse and dry the mint leaves. Place on a cutting board and sprinkle with sugar and a pinch of salt. Using a sharp knife, chop the mint with the sugar and salt.
Place mint mixture in a heat-proof bowl. Add rice wine vinegar and boiling water and stir until the sugar is dissolved. Cover and let sit at room temperature.
When the timer goes, off remove the bag from the water bath. Carefully remove the salmon from the bag and transfer to serving plates. Top with the mint sauce. Serve.