Sous Vide “Smoked” Salmon
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Ingredients for 2
4 cups ice water
1/4 cup kosher salt
2 (6-ounce) skin-on salmon filets
1 teaspoon smoked sea salt
1 teaspoon smoked black peppercorns, ground
1 teaspoon light brown sugar
1 tablespoon liquid smoke
Directions
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Step 1
Whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes, or up to one hour.
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Step 2
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
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Step 3
Remove the salmon from the brine and rinse with cold water. Pat dry and season with smoked salt, smoked pepper, and brown sugar.
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Step 4
Place salmon in a large zipper lock or vacuum seal bag with the liquid smoke. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the salmon from the bag and place on a wire rack. Place wire rack on a rimmed baking sheet. Heat broiler to high.
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Step 1
Broil salmon until the skin is crisp and golden brown, about 5 minutes. Serve.