Cooking salmon using a sous-vide machine produces the most buttery, flavorful fish imaginable. In this recipe, the fish is slathered with herbs before cooking, then topped with a caper-studded vinaigrette. You have two choices for preparing the salmon: One is to slightly undercook the fish, then sear it on a grill or under the broiler to crisp up the skin. The second is to cook it in the sous-vide machine until it’s perfectly done, and serve it while soft and satiny all the way through. Featured in: For No Sweat Summer Cooking, Do It Sous Vide.
Category: Main Dish
Cuisine: not set
1 (3 1/2-pound) boneless skin-on side of salmon, cut into 4 pieces crosswise
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
Fine sea salt as needed
1/4 cup fresh dill fronds
1/4 cup packed fresh parsley sprigs
2 scallions, thinly sliced
2 tablespoons extra-virgin olive oil plus more for brushing (optional)
1/4 cup thinly sliced red onion or shallot
1/4 cup fresh lemon juice plus more to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped drained capers
2 small garlic cloves finely grated or mashed to a paste
2 scallions, white and green parts only thinly sliced
1/2 teaspoon fine sea salt plus more to taste
1/2 teaspoon freshly ground black pepper plus more to taste
3/4 cup extra-virgin olive oil
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