Courtesy of Douglas Baldwin
Time 50 minutes
For the salmon fillets
- 1 ½ pounds (0.7 kg) skinless salmon fillets
- 2 tablespoons (30 g) butter
- 1/2 small onion, peeled and chopped
- 1 rib celery, chopped
- 4 whole cloves
- 1 bay leaf
- 1 lemon, for juice
For the cucumber dill sauce
- ½ cup shredded cucumber (about 1 cucumber, peeled and shredded)
- 1 cup (60 ml) sour cream
- 2 tablespoons (30 ml) mayonnaise
- 1 tablespoon (8 g) minced fresh parsley
- 1 scant teaspoon (2 g) dill weed
- salt and black pepper to taste
- Preheat the SousVide Supreme to 140F/60C for medium (or if you prefer 116F/46.5C for rare; 126F/52C for medium rare.)
- Remove any pin bones from the salmon using clean tweezers or needle-nosed pliers and divide the fish into 4 equal pieces.
- Melt butter in a skillet over medium heat. Add onion and celery and cook, stirring occasionally, until softened and the onion is translucent.
- Add the cloves and bay leaf and cook until fragrant, another minute or so.
- Transfer the onion mixture to a bowl and stir in the lemon juice.
- Put one piece of fish into each of four food pouches. Divide the onion mixture evenly among the pouches and vacuum seal each bag. (If using a hand pump vacuum device, take care to keep the onion mixture clear of the vacuum membrane area to prevent clogging.)
- Place the pouches into the pouch rack of the SousVide Supreme and cook for 40 to 50 minutes. Set the timer for 50 minutes, as cooking for longer periods can result in a loss of textural quality.
- Prepare one recipe of Cucumber Dill Sauce for Salmon
- In a small bowl, stir together the cucumber, sour cream, mayonnaise, parsley and dill. Season with salt and pepper.
- Cover with plastic wrap, and refrigerate until needed.
- Remove the salmon from the cooking pouch and serve hot, topped with the Cucumber Dill Sauce.
Variation: Quick chill the salmon in its pouch and serve cold, topped with garlic aioli (mayonnaise) or use to make salmon salad.