Recipe: Sous Vide Salmon

January 27, 2010

Sous Vide Salmon

2 5-ounce boneless, skinless salmon fillets

Olive oil

Sea salt

Fresh ground pepper

2 fresh thyme sprigs

Season the salmon with olive oil and a sprinkling of salt and pepper. Place a fresh thyme sprig on each fillet.

Place the fish inside a gallon-sized zipper freezer bag. (Non-freezer plastic bags will be too thin.) Space the fillets at least 1 inch apart and press as much air as possible out of the bag.

Submerge all but the top of the still-unsealed bag in a heavy pot of cool water. Work the remaining air bubbles out of the bag, taking care not to let any water leak inside, and then seal the bag. (If water does get inside, remove the fish and place it in a new bag. And don't feel bad - even Chef Erjavec was forced into a do-over.)

Putting the bag of fish aside, heat the pot of water to 120 degrees. (You'll need an inexpensive digital thermometer with a probe that can lie in the pot or clip to the side.) Place the fish on the bottom of the pot, moving the thermometer probe out of the way if need be. (If the probe is the type that lies in the pot, you do not want it resting directly on the bottom of the pot or directly on the fish. To get the most accurate reading of the water temperature, place it in between the fillets.)

Leave the fish in the water for 15 to 18 minutes. During that time, keep the water temperature between 120 and 125 degrees, turning the low stove top flame on and off as needed. Stir the water with a spatula about every minute to keep the temperature even.

When the fish is cooked, remove the bag from the pot and take the fillets out of the bag. (You can double-check the temperature by inserting the thermometer directly into the fish. It should be 125 degrees, which is medium rare.)

Heat olive oil in a saute pan on high heat until almost smoking. Place the fillets in the pan, presentation side up, for about 1 minute to create a golden crust.

Remove from the pan and serve.

Courtesy of the Oceanaire Seafood Room

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