C – I told Jim this was the most amazing salmon I have ever eaten.
I don’t think he believed me. I have been very impressed with everything sous vide lately. Everything that I have been eating was amazing.
He asked if I was going to make a sauce for the fish. I told him I didn’t need a sauce for this salmon.
No cream sauce? I said no way! Just salt, pepper, thyme, lemon and some oil. That’s it. It will be amazing … trust me.
He was reluctant, but trusted me.
With the first bite, Jim was sold on this salmon. “Wow, that’s creamy.” It was a great reaction. It was just the reaction I was expecting. I am glad he liked it.
| Sous Vide Week: Salmon Sous Vide |
- 1 pound salmon, cut in half without skin
- Salt and pepper to taste
- 4 sprigs fresh thyme
- 6 thin slices of Meyer lemon
- 2 Tbsp grapeseed oil
- Preheat sous vide machine in water to 52 degrees Celsius.
- Salt and pepper salmon.
- Top with lemon slices.
- Place in cryovac bag.
- Place thyme on top of the lemon slices.
- Seal using a vacuum sealer or close the zip lock bag and removing as much air as possible from the bags.
- Place in the pot of water with the sous vide machine for 20 minutes.
- Remove from water bath.
- Remove fish from packages.
- Remove lemons and replace them with new slices for presentations on top.
- Serve.
- Enjoy!
I always get scared of cooking fish. Sometimes I overcook fish. Sometimes I undercook it. This fish is cooked perfectly all the way through. I was amazed.
This is probably the only way I will make salmon for a while. It’s creamy, flavorful and so healthy.