What a gorgeous piece of King Salmon! Fresh caught from Alaska just a few days ago, courtesy of my Dad. And perfectly cooked, if I do say so myself.
This happens to be my first sous vide recipe on the blog. I gave in to the sous vide craze and made a purchase of an Anova Culinary Sous Vide from Amazon. And, I’m obsessed.
Sous vide cooking happens all in water, it’s circulated to a constant temperature resulting in even cooking. Making even the most basic meals restaurant quality. I’ve now sous vide 3 different cuts of steak ranging from skirt steak to ribeye and every time I claim it’s the best steak I’ve ever had. Everything is cooked so evenly and perfectly with no chance of being overcooked.
Let me be the first to say I’m late to the game and I wish I was cooking this way years ago. I highly suggest you get on Amazon right now and order one of these babies up.
Serve up this perfectly cooked salmon with your favorite roasted veggies and starch of your choice for a complete meal.
Wine Pairing Recommendation: Dry Riesling is what I served up, but I highly suggest taking a step out of the box with a Soave Classico from Italy.
Sous Vide Salmon with Lemon Beurre Blanc
This recipe requires a sous vide cooker, I highly suggest investing in an Anova Culinary. Serve this perfectly cooked salmon along side roasted asparagus and toasted pearl couscous for a complete delicious meal.
Ingredients
- 4 {5 ounce} Salmon Filets
- Kosher Salt, for seasoning
- 2 tablespoons Butter
- Canola Oil, for searing
- 1/2 Lemon, juiced
- 1/2 cup Dry White Wine
- 1 clove Garlic, minced
- 1 stick Cold Butter, cubed
- Parsley, chopped for garnish
Directions
- Step 1 Preheat your sous vide temperature to 115°F. While water is preheating, season all sides of salmon liberally with kosher salt. Place in a resealable plastic bag. Allow to rest in the fridge while water heats. Up to 30 minutes.
- Step 2 Add cubed butter to the plastic bag. Remove the air from the plastic bag using the water displacement method. Use a clip to secure the plastic bag.
- Step 3 Cook for 45 minutes. Remove the bag from the water and carefully remove salmon to paper towels. The fish will be very flaky and delicate. Gently blot the salmon with paper towels and remove skin. Allow to rest while you make the beurre blanc.
- Step 4 In a medium size sauce pan, add lemon juice, dry white wine, and minced garlic. Bring to a boil and reduce to a simmer. Simmer liquid until all but a tablespoon has evaporated from the pan. Remove pan from heat and begin whisking in cubes of cold butter {very cold butter is key here}. Whisk until butter is completely melted. Set aside until ready to serve.
- Step 5 In a cast iron skillet, heat 2 tablespoons of canola oil over high heat. Carefully add salmon to the pan and sear on both sides for 1 – 2 minutes. Serve immediately with lemon beurre blanc and garnish with chopped parsley.
Savor and Enjoy!
Hi there
I have recently come across your website and really love it. My name is Kate and I am the owner of a website and blog called Sous Vide Hub. We showcase all things sous vide to those who love sous vide cooking around the world. I just wanted to let you know that we have included one of your sous vide recipes (Salmon with Lemon Beurre Blanc) on our curated recipes page. We have of course credited you and the recipe links back to your website. Here is the link to our recipes page where you will see your recipe under the Salmon category: https://sousvidehub.com/sous-vide-recipes/
We hope you are comfortable with this inclusion. If not, please feel free to let me know and I will remove it. We would love to include some of your other sous vide recipes as well if you would be comfortable for us to do so.
I look forward to hearing from you.
Kind Regards
Kate Hart
Sous Vide Hub
Hi Kate,
Share away! Thank you for the link back.
Cheers!
Victoria