SOUS VIDE FROZEN SALMON RECIPES
HOW TO MAKE SOUS VIDE FROZEN SALMON 2021!
Learn with steps the easiest way to cook frozen salmons without thawing with the best dressing sauce, made of honey and garlic.
Provided by Julies Kitchen
Total Time 75 minutes
Prep Time 5 minutes
Cook Time 70 minutes
Yield 4
Number Of Ingredients 8
Steps:
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 130°F (54°C). Leave it to preheat.
- Season your Salmon filets by a sprinkle of salt and pepper.
- Place the salmon fillets in a zip-lock bag. Make sure they are spread in one layer.
- Now, for the ‘Water displacement’ technique, close the bag containing the salmon completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
- Dip the bag completely into the sous vide container. You can use sous vide weight magnets or kitchen metal tongs to make sure the bag doesn’t float on the surface
- Let it cook for 45 minutes in case of 1-inch thick pieces, 70 minutes for 1.5-inch ones, and 90 minutes for 2-inch fillets pieces.
- Making the honey garlic sauce
- Searing the salmon
Nutrition Facts : Calories 285 kcal, ServingSize 1 serving
SOUS VIDE SALMON RECIPE | ALLRECIPES
Wonderfully moist and flavorful. We like our salmon on the firmer side, but this can easily be adjusted. Just lower the cooking temperature if you prefer it yours medium.
Provided by Bren
Categories Main Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 2 servings
Number Of Ingredients 4
Steps:
- Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C).
- Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the air and seal the bag or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot and set timer for 45 minutes.
- Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot.
- Heat olive oil in a nonstick or cast-iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.
Nutrition Facts : Calories 244.9 calories, CarbohydrateContent 4.2 g, CholesterolContent 66.4 mg, FatContent 14.6 g, FiberContent 0.2 g, ProteinContent 23 g, SaturatedFatContent 2.8 g, SodiumContent 146.9 mg, SugarContent 0.8 g
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