Thursday, July 13, 2017
Sous Vide Salmon
2 6-ounce salmon fillets, skinned, and pin bones removed
¼ cup kosher salt
1 quart ice water
5 tablespoons extra-virgin olive oil
For the brine, whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes (or up to one hour).
Brining is an important step in preparing salmon sous vide. The brine keeps the albumen (white bubbly stuff) from leaching out of the salmon, as well as seasons the fish throughout and provides another defense against overcooking.
Set the Sous Vide Cooker to 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
Remove the salmon fillets from the brine and rinse with cold water. Pat dry and place each fillet in a separate vacuum bag or zipper seal bag with two tablespoons of olive oil each, herbs, ground pepper, and slices of lemons.
Seal the bag, removing as much air as possible.
Place the bags in the water and cook for 20 minutes. (If needed, you can leave for an additional 20-30 minutes in the water without any negative effects.)
Remove the bag from the water and carefully remove the salmon. Pat the salmon dry with paper towels and set aside.
In a hot non-stick saute pan, warm one tablespoon of the olive oil. Add the salmon and sear until the skin is crispy and golden brown, about one minute