Sous Vide Salmon with Orange Sweet and Sour 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 ...
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Ingredients for 2
1 (12-ounce) skin-on salmon filet
Salt and freshly ground black pepper
2 teaspoons corn starch
3/4 cup freshly squeezed orange juice
Juice of 1 lemon
2 tablespoons light brown sugar
1 tablespoon cider vinegar
Pinch red pepper flakes
Sesame seeds, for serving
Fresh cilantro, for serving
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
Season salmon with salt and pepper. Place in a large zipper lock bag and seal using the water immersion technique.
Place the bag in the water bath and set the timer for 30 minutes.
While the salmon cooks, prepare the sauce: In a small bowl, whisk cornstarch with 1 tablespoon water until smooth. Combine orange juice, lemon juice, brown sugar, and vinegar in a medium saucepan. Bring to a rapid boil over medium-high heat. Remove from heat and whisk in cornstarch slurry. Stir in red pepper flakes. Cover to keep warm.
When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag. Remove skin from the salmon and transfer to a serving plate. Top with orange sauce, garnish with sesame seeds and cilantro, and serve.