Monthly Archives: September 2011

Sous Vide Salmon

Sous Vide Salmon
Simple and AMAZING Hack

When I found this fancy method online this summer, I had to try it out.
One of the best cooking hacks I ever came across.. this is basically how I always cook Salmon now.

Sous Vide (pronounced su-vee) is a low temperature cooking method using the heat from warm water.
The concept is that by submerging your choice of produce in warm water, you cook your food VERY evenly at a consistent low temperature. Result: Instant marination with whatever you cook with (cooks in its own juice), moist, tender, and you can achieve the most amazing medium rare. Note that you’re NOT cooking IN water, your food should never touch a drop of water with this method.

The only way to legitimately sous vide is to buy a damn sous vide machine… which can cost you hundreds of dollars. This method is to do it for free in your sink! Check it out yo.

Season your salmon however you prefer. I chose oregano, thyme, and peppers for this one.

Place your salmon in ziplock. Pour olive oil and/or butter until you submerge the fish. The key here is to get the air bubbles out. Submerge the ziplock in water to the opening while you massage out the air pockets.

Sorry no photos, but submerge your fish in your kitchen sink full of tap water at your hottest setting (approx 50deg C, 122 deg F). Cook for 10-15min depending on the thickness of your cut. When you take out your Salmon, sear the outside in a oiled hot pan. Link with a photo and detailed directions here:

I seared mine in garlic and chilli pepper infused olive oil, added a little bit of potato starch to get a crust, and garnished with fried mac nut and parsley. Don’t forget to squeeze some lemon juice! Mmm..

Second attempt: Sous Vide in half butter and half olive oil mixture with several sprigs of dill. After I took the salmon out, I rolled it onto a bed of crushed mac nut and roasted peanut. Seared on a hot pan with garlic for a crunchy and salty outside and a melt-in-your-mouth salmon sashimi inside. Garnished with fresh dill and thinly cut red chilli peppers (P.S. I know, I know, presentation sucks here, but gimme a break. This was 3am after a night of heavy duty drinking and I somehow decided to teach my lil bro how to sous vide. Using a sashimi-grade salmon from Mitsuwa may have been a waste that night haha)

-Chef Snak

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Posted by on September 8, 2011 in Chef Snak, Home Cooking