Try this My Sous Vide Salmon recipe, or contribute your own.Suggest a better description
Prepare Sous Vide with appropriate water bath.
Heat Sous Vide to 130°F.
2 cups ice water
2 Tbsp kosher salt
2 Tbsp olive oil
( You can add herbs and spices to the brine as well to add more flavor. Dill and black pepper are commonly added.)
This will be enough for 2 6-8 oz fillets.
In a non-reactive bowl, add salt to ice water and stir until the salt is dissolved. Pour the water into a Ziploc bag, add olive oil and stir. Add salmon fillets, push out as much air as possible and seal the bag. Refrigerate for about 30 minutes but no less than 10 minutes.
Prepare to cook:
Remove salmon from brine, discarding brine. Pat filets dry using paper towels.
Prepare two vacuum bags. In each vacuum bad, add one filet, two tablespoons olive oil and any aromatics. Vacuum seal.
Cook the salmon:
130°F for 15 minutes, medium rare
125°F for 20 minutes, rare
Remove salmon from water bath; remove from bags, serve immediately.
(You can also brown the skins in the pan prior to serving.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 117.9mg||36 %|
|Sodium 152mg||5 %|
|Potassium 732.6mg||19 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 45.2g||65 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
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