SUVEE COOKING RECIPES RECIPES
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
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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