Welcome to Sous Vide Salmon Recipe, a flavorful excursion into the realms of gourmet cooking right from your kitchen! Perfectly cooked salmon is a treat on its own, but when prepared sous vide, it transforms into an incredibly moist and flavorful dish that will simply melt you away. Ideal for a luxury dinner party, or as a surprise treat for your significant other, this Sous Vide Salmon Recipe is an absolute must-try for any home-cook with a flair for fine dining.
Why will you love it, you ask? The answer is simple! Sous vide cooking ensures the salmon fillets are evenly and precisely cooked to your desired temperature, preserving all the natural flavors, juices, and nutrients. Plus, it's fail-proof! You'll always get a perfect result, making it more than worthy of your dinner table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2
- Yield: 2 Salmon Fillets
Ready to dive in? Let's swim straight into the recipe!
Ingredients & Equipment You'll Need
- 2 Salmon Fillets (about 6 ounces each)
- 2 tablespoons of Olive oil
- Salt and Pepper to taste
- 2 Lemon slices
- Fresh Dill
- Water (for the Sous Vide bath)
You'll need a Sous Vide Precision Cooker and a large pot or container for the water bath.
The salmon is obviously the star of the show, while the olive oil helps keep the fillets moist and flavorful during the cooking process. Fresh dill and lemon slices add beautiful aromatics that infuse into the fish, highlighting the natural flavors.
How To Make Sous Vide Salmon
1. First, preheat your Sous Vide Precision Cooker to your desired temperature. For medium-rare salmon, that's 125��F (52��C).
2. While the water bath heats, season both sides of the salmon fillets with salt and pepper. Drizzle with olive oil on both sides.
3. Place each fillet in a separate vacuum-sealed bag, along with a slice of lemon and some fresh dill.
4. Once the water is heated, carefully submerge the bags in the water bath. Cook for about 30 minutes.
5. After 30 minutes, remove the salmon from the water bath and carefully cut open the bags.
6. Serve the salmon fillets, garnishing with extra dill and a squeeze of lemon juice, if desired. Enjoy!
Tips For The Best Results
- Buy good quality salmon. Avoid pre-packaged fillets if possible and opt for freshly caught if available.
- Use a vacuum sealer for the best results. It ensures the bag is properly sealed and the flavors are locked in.
Storage Tips
- Store any leftover salmon in an airtight container in the refrigerator. It's good for up to 3 days.
- You can also freeze it, but be sure to wrap it well to avoid freezer burn.
Frequently Asked Questions
Q: What is the best temperature to cook Sous Vide Salmon?
A: 125��F (52��C) for medium-rare, but it can go up to 140��F (60��C) for well-done.
Q: Can I Sous Vide frozen salmon?
A: Yes, but add an additional 30 minutes to the cooking time.
Q: I don't have a vacuum sealer, can I still cook Sous Vide?
A: While vacuum sealer gives the best results, you can also use a ziplock bag and use the water displacement method.
Q: What side dishes work well with Sous Vide Salmon?
A: Mashed potatoes, stir-fried vegetables, asparagus, or a fresh salad are all great options.
Q: Can I reheat Sous Vide Salmon?
A: Yes, but be careful not to overcook it. Reheat it gently in a skillet over low heat.
Nutritional Facts of Sous Vide Salmon
This recipe has approximately 260 Calories, 15g of Fat, 28g Protein, and 0g Carbs per serving.
In conclusion, this Sous Vide Salmon Recipe is so simple, yet delivers sophisticated flavors that'll impress anyone you serve it to. Exquisite on its own, it pairs nicely with a fresh green salad or roasted veggies. So, pop that bubbly and dig into this gourmet meal right at home!
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