Sous Vide Honey Glazed Salmon Recipe 45 Recipes

SOUS VIDE SALMON

Steps:

• Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C).
• Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the air and seal the bag or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot and set timer for 45 minutes.
• Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot.
• Heat olive oil in a nonstick or cast-iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

SOUS VIDE HONEY-GLAZED SALMON RECIPE - (4/5)

Steps:

• Preheat the cooker to 126°F (medium rare). Remove skin and pin bones from the salmon, drizzle with olive oil, sprinkle with salt, pepper and lemon zest. Put two fillets, slightly separated, into each of two small cooking pouches and vacuum seal. Cook in water oven for 20 to 30 minutes. Meanwhile, in a snall bowl, combine the honey, mustard, Worcestershire sauce and melted butter. Set aside. Remove the pouches and open. Remove the fillets and pat them dry with paper towels. Brush the fillets generously with the glaze and sear the exterior with a kitchen torch or under a preheated broiler, just until the glaze bubbles.