Tender, Flaky Salmon Filets with Sous Vide

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is often lower in cost and provides similar flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for cooking.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more accessible and have a longer shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a high smoke point and similar flavor.

Select the temperature on the Jewel sous vide to 122°F.

Score the skin of the salmon to help it crisp up.

Sprinkle salt and sugar all over the salmon and let it sit for about 10 minutes.

Rinse the salmon with ice water to firm it up and enhance seasoning.

Place the salmon in a Ziploc-style bag, add a little oil and seasoning, and seal it.

Cook the salmon in the Jewel sous vide for about 30 minutes, but it can be left for up to an hour without overcooking.

Prepare the cauliflower puree by shaving the head of cauliflower and placing it in a pot with a little water and butter.

Bring the pot to a boil and cook until the cauliflower is tender.

Blend the cooked cauliflower until very smooth, then return it to the pot on the lowest temperature setting until needed.

For the salad, combine canned red beans, minced onions, parsley, lemon, olive oil, salt, and pepper in a bowl.

Heat a non-stick pan until very hot, indicated by a drop of water sizzling on it.

Remove the salmon from the Ziploc bag carefully to avoid breaking it, and place it skin-side down in the hot pan to sear for about a minute or until it looks good.

Plate the salmon with the cauliflower puree and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens