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
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
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Step 2
Season salmon with salt and pepper. Place in a large zipper lock bag and seal using the water immersion technique.
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Step 3
Place the bag in the water bath and set the timer for 30 minutes.
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Step 4
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.
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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. Remove skin from the salmon and transfer to a serving plate. Top with orange sauce, garnish with sesame seeds and cilantro, and serve.