Welcome to the world of sous vide, a method of cooking that's as modern as it gets, but believe it or not, has been around since the 1970s. Pioneered by French chefs, this slow-cook technique has wowed gourmet lovers around the globe for its ability to lock in flavors while maintaining a consistency that no traditional cooking method can match.
Today, we put this extraordinary cooking technique to test with a universally favorite ingredient — salmon. High in protein, brimming with omega-3 fatty acids and packed with essential vitamins, salmon is not just delicious, but incredibly nutritious too. And when cooked sous vide, it takes on a tender, buttery softness with a melt-in-your-mouth texture that's simply irresistible.
The beauty of sous vide salmon lies in its simplicity and versatility. It's a blank canvas, ready to take on the flavors of your favorite herbs and seasonings. Paired with a crisp white wine, it's a gourmet experience right at home. Or flake it over a refreshing green salad for a protein-packed lunch.
My personal touch? A squeeze of fresh lemon juice and a sprinkle of fresh dill just before serving. It adds that extra tang and flair that elevates the dish to the next level.
If you're in the mood for something different, why not try serving your sous vide salmon over a bed of creamy mashed peas, or topped with a zingy mango salsa? The possibilities are as varied as your imagination!
|4 salmon fillets
|Amount Per Serving
Commence by preheating your sous vide machine to 50°C (122°F) for a medium-rare finish, or adjust according to your preferred level of doneness.
While the machine is preheating, season each salmon fillet with sea salt, black pepper, minced garlic, and lemon zest. Drizzle each with a touch of olive oil to help the seasoning adhere to the fish.
Next, place each seasoned salmon fillet into individual vacuum-seal or zip-closure bags. Add a sprig of rosemary and a pat of butter to each bag, ensuring they rest on top of the salmon fillet.
Proceed to vacuum-seal or manually remove air from each bag. If using a zip-closure bag, utilize the water displacement method: partially close the bag and slowly immerse it into a container of water. The water pressure will push out the remaining air, after which you can fully seal the bag.
Once your sous vide machine has reached the target temperature, immerse the sealed bags holding your salmon in the water. Ensure that they are fully submerged and not overlapping for uniform cooking.
Cook the salmon for 45 minutes. This time allows the salmon to get up to temperature and pasteurize without becoming overcooked.
After 45 minutes, carefully remove the bags from the water bath. Be cautious, as hot steam will escape when you open the bags. Discard the rosemary sprigs and drain off the liquid.
Now, if you prefer your salmon with a crispy skin, there's one final step. Heat a non-stick pan over high heat with a drizzle of olive oil. Once hot, place the salmon fillets skin-side down in the pan and sear for about 30 seconds or until the skin is crispy.
Finally, transfer the salmon fillets to a serving platter. Drizzle over the fresh lemon juice and sprinkle with chopped dill. Your perfectly cooked Sous Vide Salmon is ready to be enjoyed!
Let's delve into the nutritional details of the sous vide salmon recipe. Each serving offers a fantastic blend of nutrients that make it not just a tasty, but a healthy choice as well.
Each serving of this delectable sous vide salmon recipe contains around 365 kilocalories. This count is reasonable for a complete meal, especially given the high-quality nutrients it provides. Balancing great taste and caloric control has never been easier!
The total fat content per serving is 23g, with 5g being saturated fat. Not to worry, as the majority of these fats are actually healthy omega-3 fatty acids from the salmon – precisely the kind of heart-friendly fats you'd want in your meal.
The cholesterol and sodium levels per serving are 90mg and 75mg respectively. This lower sodium level allows it to be a savory delight even for those on a sodium-controlled diet. Similarly, although salmon is a significant source of cholesterol, the impact is moderated by the fish's high content of beneficial fats.
Delightfully, this recipe is completely devoid of carbohydrates and dietary fiber, making it an excellent choice for those following low-carb or ketogenic dietary plans. Meanwhile, the protein content stands impressively high at 37g.
Around 13μg of Vitamin D, 20mg of calcium, and 1mg of iron complete the nutrient profile of our sous vide salmon. These values contribute significantly to meeting the daily requirements for these vital micronutrients.
To sum up, this sous vide salmon packs a powerful nutritional punch, making it a delicious and wholesome addition to your menu.
What is sous vide method of cooking?
Sous vide is a French cooking technique that translates to "under vacuum". It involves sealing food in a bag, then cooking it to a very precise temperature in a water bath. This method ensures maximum retention of flavors and textures.
Why choose sous vide for cooking salmon?
Sous vide is especially beneficial for cooking salmon as it allows for perfectly controlled temperature, resulting in exceptionally tender, moist, and flavorful salmon. The risk of overcooking is virtually eliminated.
I don't have a vacuum sealer. Can I still cook salmon sous vide?
Yes, you can. While vacuum-sealed bags ensure uniform cooking, zip-closure bags can also be used effectively. All you need to do is employ the water displacement method to remove air before sealing the bag.
Can I freeze sous vide salmon?
Yes, you can. Sous vide salmon freezes quite well. Once cooked and cooled, you can store the salmon in the freezer in its sealed bag. It can be reheated sous vide when you're ready to eat.
How long can I safely store cooked sous vide salmon in the refrigerator?
Cooked sous vide salmon can be stored in the refrigerator for up to 3 days. Remember to keep it in its sealed bag until you're ready to eat it to preserve freshness.
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