Sous Vide Chile Lime Salmon
For the salmon
- 1 pound (0.45 kg) filet salmon (about 1-inch/2.5 cm thick), skin and pin bones removed
- 1 ½ teaspoons (7.5 ml) Maldon sea salt (or Kosher salt)
- 4 kafir lime leaves
- 1 Thai red chili, split and seeded
- 4 slices fresh lemon
- Commercially prepared wasabi cream
- Raspberry Chipotle or Red Pepper Chile Glaze (recipes follow)
- Pickled Blueberries
Cooking the salmon
- Fill and preheat SousVide Supreme to 126F/52C. (or your preferred degree of doneness for salmon.)
- Cut the filet into two similarly sized pieces; season each one lightly with salt or brine beforehand. (We recommend the latter.)
- Arrange the kafir lime leaves, chili, and lemon slices on each piece of fish; carefully slide them each into a small (quart/0.9 liter) cooking pouch and vacuum seal.
- Submerge the pouches in the water oven and cook for 20 minutes.
- Remove the salmon from the pouches, discard the lemon slices, lime leaves and chili, and serve immediately with your choice of accompaniments. (We chose a commercially prepared wasabi cream and red pepper chile glaze (recipe below) with a few pickled blueberries.)
Brining the salmon
- In a large zip-closure bag, mix 1 quart (0.9 liters) water with 5 tablespoons (75 g) kosher salt until dissolved.
- Add fish to the pouch, press out most of the air, and zip the seal.
- Refrigerate for 20 minutes.
- Remove from the pouch, rinse fish under cool water, and pat dry.
Recipe for Raspberry Chipotle Glaze
Makes about a cup (200 ml)
- 3/4 cup (180 ml) seedless raspberry jam or jelly
- 1/4 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 handful loosely packed cilantro leaves
- 1 or 2 chipotles, canned in adobo, minced
- 1 tablespoon (15 ml) raspberry vinegar
- 1 tablespoon (15 ml) olive oil
- Put all ingredients into a blender jar and puree well.
- Pour into a saucepan over low heat on the stove and bring to a bubble.
- Drizzle over salmon (or pork, beef, or other meats.)
Recipe for Red Pepper Chile Glaze
Makes about 1/2 cup (120 ml)
- 3 tablespoons (45 ml) red pepper jelly
- 1 lime, for juice and zest
- In a small saucepan, over medium low heat, mix together the jelly, lime juice and zest and warm until the jelly melts. Add a bit of hot water to thin further, if desired. It should be pourable consistency.
- Drizzle the glaze over the salmon and enjoy!