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 ...
Pro-level cooking techniques made simple.
Ingredients for 2
2 salmon filets, skinless
1 tablespoon brown sugar
1 tablespoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon mustard powder
Set Anova Sous Vide Precision Cooker to 115°F / 46.1°C.
Season salmon with 1/2 of the kosher salt. Place into a ziplock bag and refrigerate for 30 minutes.
Combine brown sugar, remaining salt, smoked paprika, and mustard powder and mix to combine. Season both sides of salmon with rub.
Place salmon into a ziplock bag, submerge using water-displacement method and cook for 45 minutes.
Remove salmon from bag, and pat dry.
Sear salmon for 30 seconds a side in a non-stick skillet.
Serve and enjoy!