Sweet and Smoky Sous Vide Salmon
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 2
2 salmon filets, skinless
1 tablespoon brown sugar
1 tablespoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon mustard powder
Directions
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Step 1
Set Anova Sous Vide Precision Cooker to 115°F / 46.1°C.
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Step 2
Season salmon with 1/2 of the kosher salt. Place into a ziplock bag and refrigerate for 30 minutes.
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Step 3
Combine brown sugar, remaining salt, smoked paprika, and mustard powder and mix to combine. Season both sides of salmon with rub.
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Step 4
Place salmon into a ziplock bag, submerge using water-displacement method and cook for 45 minutes.
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Finishing Steps
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Step 0
Remove salmon from bag, and pat dry.
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Step 1
Sear salmon for 30 seconds a side in a non-stick skillet.
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Step 2
Serve and enjoy!