SALMON SOUS VIDE
Adapted via ChefSteps
♦ 2 Salmon filets
♦ Olive oil, as needed
♦ Salt, 2 tsp
♦ Pepper, 2 tsp
♦ Rosemary, 3 to 4 twigs
♦ 1 lemon, juiced
♦ Arugula, 4 handfuls
♦ 2 tbsp butter
Equipment: sous vide maker, ziplock bags (1 gallon-sized or 2 quart-sized)
Place sous vide machine into a large pot filled halfway with water, and turn on the device – heat the water to 122 °F (or 50 °C).
Pour a generous amount of olive oil into a gallon-sized ziplock (or into separate quart-sized bags). Sprinkle the filets with the salt and pepper, and then place the filets into the ziplock bag(s). Add the rosemary twigs. Carefully lower into the fish the water until completely submerged, and then clip the bag(s) to the side of the pot.
Cook time will vary based on the size of your salmon. Inch-thick filets should cook in about 45 minutes to 1 hour, while filets that are closer to 1.5-inches should take closer to 1 hour and 15 minutes.
While the fish are cooking – take the arugula and toss with some olive oil, salt, pepper and the lemon juice. Pile the salad onto two plates and set aside.
Once fish are done cooking, gently roll back or cut off the seal or “zipper” of your ziplock-style bag, and transfer them to a plate, skin side up.
Add the butter and a splash of oil to a nonstick pan, and wait until the surface is hot (the pan should sizzle when you flick in a few drops of water). Place the fish face-side down, and allow to sear for 30 seconds to 1 minute. Carefully flip, and repeat on the opposite side. Using a flat spatula, carefully remove the filets from the pan and plate onto the salads. Serve immediately.
To read more about this dish and my musical pairing, click HERE.