Tag Archives: sous vide salmon

Salmon Steaks with Artichokes and Dill Caper Hollandaise

Courtesy of Chef Craig Plainfield Serves 4 For the salmon 4 salmon steaks, 2-inches (5 cm) thick, bones left or removed* ½ cup (120 g) kosher salt ½ cup (100 g) brown sugar 1 tablespoon (15 ml) Applewood liquid smoke ½ teaspoon (2.5 ml) freshly ground pepper 1 teaspoon (5 ml) chopped fresh dill 1 to 2 tablespoons (15 to 30 ml) olive oil, for grilling For the hollandaise 3 egg yolks 4 ounces (one stick/ 114g) butter, melted ½ teaspoon (2.5 ml) salt ½ teaspoon (2.5 ml) Dijon mustard 1 tablespoon (15 ml) lemon juice 1 tablespoon (15 ml) … Read More

Salmon with Caramelized Lemon Chili Maple Syrup Glaze

Courtesy of Clarks Maple Syrup, as featured in Female First Serves: 4 INGREDIENTS  4 (2 ½ ounce/60g portions) fresh salmon fillet, scaled 1 ½ tablespoons (25g) spiced sea salt 1 ½ tablespoons (20g) castor sugar 1 2/3 cups (250g) leeks chopped 3 tablespoons plus 1 teaspoon (50ml) double cream 4 tablespoons (10g) freshly chopped curly parsley 1 small red chili 1 lemon, finely zested 4 ounces (150g) maple syrup 2 lemons, halved and caramelized, for garnish if desired DIRECTIONS Combine the sea salt and sugar and generously season the fish fillets; cover and refrigerate to marinate for 2 hours Fill … Read More

Salmon Burgers Sous Vide

Serves 4 INGREDIENTS 1 pound (454 g) salmon, skin and pin bones removed 5 tablespoons (80 g) kosher salt, for brining 1 quart (0.9 liters) water, for brining 2 tablespoons (30 ml) Dijon mustard 1 tablespoon (15 ml) mayonnaise 1 lemon, for juice and zest 3 to 4 dashes Tabasco hot pepper sauce, or to taste 2 scallions, cleaned and chopped 2 tablespoons (24 g ) capers, rinsed and drained 3/4 cup (90 g) breadcrumbs, dried 2 tablespoons (20 g) ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) freshly ground black pepper, or more to taste 2 tablespoons (30 … Read More

Sticky Asian Salmon

Courtesy of Karen Booth (Lavender and Lovage) Serves 2 INGREDIENTS 2 (5 ounce/150g portions) boned salmon steaks or fillets (skin on or off) 1 teaspoon (5 ml) grated fresh ginger 1 teaspoon (5 ml) grated fresh garlic ½ small red chili, minced or finely diced (de-veined to reduce heat if desired) 1 tablespoon (15 ml) runny honey 1 tablespoon (15 ml) soy sauce 1 teaspoon (5 ml) sesame oil fresh chives and chive flowers, optional garnish DIRECTIONS In a bowl, mix together all ingredients, except the salmon and garnish, to make a marinade. Coat and then sit the salmon in … Read More

Clementine and Sous Vide Salmon Salad with Wasabi Dressing

Courtesy of Karen Booth of Lavender and Lovage. Serves 2 as a main, 4 as an appetizer INGREDIENTS 1 bag (110 g) mixed greens (mache, arugula/rocket, other) 1 large cooked beet (peeled and cut into wedges) 3 ounces (225 g) sous vide cooked salmon, flaked (instructions below) 2 clementines, peeled and segmented (supremes) 4 tablespoons (60 ml) crème fraiche 1 teaspoon (5 ml) wasabi, freshly grated (use less or more to your liking) 1 teaspoon (5 ml) honey DIRECTIONS On serving plates (or one large platter) arrange the mixed greens; add the beetroot wedges, the salmon, and finally the clementine supremes. … Read More

Creamy Salmon and Orange Pasta with Mixed Herbs

Courtesy of Karen Booth (Lavender and Lovage) Serves 4 INGREDIENTS 12 ounces (350 g) penne pasta 2 (5 ounce/350 g portions) sous vide cooked (warm) salmon fillets (instructions below) 1 orange, for zest only 1 tablespoon (15 ml) chopped fresh parsley 1 tablespoon (15 ml) chopped fresh chives 4 ½ tablespoons (50 g) grated Parmesan cheese, plus extra for passing 4 tablespoons (60 ml) crème fraiche DIRECTIONS In a large pot of boiling water, cook the pasta according to package instructions. Flake the salmon and assemble all remaining ingredients (except the crème fraiche) in a bowl, ready to add to … Read More

Sous Vide Copper River Salmon

Courtesy of Vivian Peterson of V Top Secret Chef Learn more about this Seattle Sous Vide Cooking class here. Serves 4 INGREDIENTS 4 Salmon fillets, skin and pin bones removed Seasonings of your choice* 1 tablespoon (15 ml) high smoke point oil for searing   INSTRUCTIONS  Fill and preheat the SousVide Supreme to 125F/51.5C. Season the salmon with salt and pepper and the seasonings of your choice; put into a cooking pouch and vacuum seal. Submerge the pouch in the water oven to cook for 15 to 30 minutes, depending on thickness of the fish, for a medium rare. When the … Read More

Chile Lime Salmon Sous Vide

Serves 2 INGREDIENTS 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 For Serving Commercially prepared wasabi cream Raspberry Chipotle or Red Pepper Chile Glaze (recipes follow) Pickled Blueberries INSTRUCTIONS 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 … Read More

Poached Salmon Sous Vide

Courtesy of Sally MacColl of svkitchen.com Serves 4 INGREDIENTS For the salmon 4 (6 ounce/170 g) salmon fillets, 1 inch (2.5 cm) thick, pin bones removed Kosher or sea salt 4 thin leek slices, white part only 4 thin lemon slices 4 fresh dill sprigs 12 whole peppercorns 2 cups (480 ml) fish stock or bottled clam juice 1 cup (240 ml) dry white wine 4 large butter lettuce leaves (for plating) Lemon Mayonnaise (recipe follows) For the lemon mayonnaise 1 cup (240 ml) good quality, store-bought mayonnaise 2 tablespoons (30 ml) fresh lemon juice 2 teaspoons (10 ml) grated … Read More

Maple Soy Cured Sous Vide Salmon Belly

Courtesy of Stephane Lemangnen (zencancook.com) Serves 4 INGREDIENTS For the cured salmon belly 1 pound (454 g) King salmon belly 1/4 cup (60 ml) dark amber maple syrup 1/4 cup (60 ml) soy sauce For the stir-fry and soy ginger vinaigrette 4 ounces (114 g) soy beans, blanched 4 ounces (114 g) boiled peanuts 4 ounces (114 g) shimeji mushrooms pickled eggplant salt and pepper to taste ¼ cup (60 ml) rice vinegar 3 tablespoons (45 ml) maple syrup ¼ cup (60 ml) soy sauce 1– inch (2.5 cm) piece fresh ginger – peeled and finely grated ½ cup (120 … Read More

Honey-Glazed Salmon

Serves 4 INGREDIENTS 4 (4-ounce/113g) salmon fillets 1 tablespoon (15 ml) olive oil 1 lemon, zest only salt and pepper to taste 1/4 cup (60 ml) honey 2 tablespoons (30 ml) Dijon-style mustard 1 teaspoon (5 ml) Worcestershire sauce 1 tablespoon (15 ml) butter, melted INSTRUCTIONS Fill and preheat the SousVide Supreme to your preferred degree of doneness (116F/47C for rare; 126F/52C for medium rare; 140F/60C for medium.) Remove skin and pin bones from the salmon, drizzle the fillets with olive oil, sprinkle with salt, pepper, and lemon zest. Put two fillets, slightly separated, into each of two small (quart/0.9 … Read More

Basic Sous Vide Salmon

From Episode 4 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 (8 ounce/240 g) salmon fillets, pin-bones removed 2 teaspoons (10 ml) lemon zest salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to your preferred degree of doneness for fish (116F/47C rare; 126F/52C medium rare; 140F/60C medium.) Sprinkle salmon fillets with lemon zest, salt and pepper. Put fillets into a small (quart/0.9 liter) cooking pouch and vacuum seal. Submerge the pouch in the water oven and cook for 15 to 30 minutes. Remove from pouch and serve.