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Salmon cooked sous vide

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Ingredients for 1 servings:

  • 200 g salmon fillet(s) with skin
  • 2 lemon slices, thinly sliced
  • 2 sprigs of dill
  • ½ garlic clove(s), thinly sliced
  • rosemary
  • Thyme
  • 2 drops of olive oil
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Pat the salmon dry. Brush lightly with olive oil and season with pepper. Place in a sous vide bag. Distribute the lemon and garlic slices and herbs over the fish and vacuum seal everything. Heat a water bath with a sous vide stick to 54°C and cook the bag and its contents for about 30 minutes. After 30 minutes, remove the salmon from the packaging. Place it, skin-side down, in a hot pan and fry until very hot, then serve immediately. Season to taste with salt, pepper, lemon, and chili. We like to serve salmon with baked vegetables and herb curd or yogurt with herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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