Recipe: Appetizing Sous vide salmon in a butter, ginger and lemon sauce

Sous vide salmon in a butter, ginger and lemon sauce. In this recipe, the salmon is cooked to perfection using a sous vide, then covered in a delicious garlic lemon butter sauce. Cooking fish sous vide yields a unique texture that you can't achieve through other cooking methods, and is worth trying. Delicious moist, tender salmon cooked by Sous Vide method. Simple marinade with flavors of ginger and soy perfectly blended with salmon.. Many recipes for sous vide salmon recommend soaking the fish in a saltwater brine before cooking in order to season it more deeply and to give it a With brine, salmon at low temperatures has a smooth, buttery texture, and at higher temperatures, it retains more moisture.

I found sugar in the brine to be. The extra time this sous vide salmon recipe takes to cook is worth it. It's guaranteed cooked-to-perfection with a lemony-tangy caper sauce to top it off. You can have Sous vide salmon in a butter, ginger and lemon sauce using 5 ingredients and 7 steps. Here is how you cook it.

Ingredients of Sous vide salmon in a butter, ginger and lemon sauce

1. Prepare 1 of fillet salmon.
2. You need 1 of lemon.
3. Prepare 1 piece of ginger.
4. You need of some butter.
5. You need of salt and pepper.

Put salmon (after brining if you did that) in a zipper lock bag with some chives and olive oil. Then plunge into heated sous vide water to cook. This sous vide salmon with Asian sauce is perfect for dinner, because it's easy to prepare, and the food is delicious and healthy. Mix the sauce ingredients in a small bowl.

Sous vide salmon in a butter, ginger and lemon sauce step by step

1. Fill a large pan with water, put the Joule sous vide inside and set the temperature (50º). Make some cuts in the salmon. Squeeze the lemon juice over the fish and rub in with your hands. Then grate the ginger and stuff it into the cuts..
2. Stuff the butter into the cuts too. Sprinkle some salt and grind some pepper over the fish and on the board. Then put the fish on top of the board salt and pepper so that both sides are seasoned..
3. Put the salmon in a sealable bag (I used a zipper one because I didn't have any special vacuum sous vide bags - it worked fine) and gently lower it into the water, making sure no air is left inside before sealing. Set the time at 45 minutes..
4. I also put some mangetout in with a pinch of salt and some olive oil..
5. The bag kept floating to the top so I had to weigh it down with a pan lid. Have since learned that the best way to cook veg sous vide is to put a metal spoon inside the bag so it acts like a weight. I finished them off in a wok..
6. When the time is up, carefully take the salmon out. Put the juices in the bag in a pan and let them bubble on maximum heat for a couple of minutes and then use that as the sauce..
7. Enjoy!!.

Use a spoon to evenly brush the sauce onto the salmon fillets. Carefully transfer two pieces of salmon into each sous-vide bag. This sous vide salmon recipe is great cold flaked over a salad or hot with some veggies. Here's how to get it the perfect texture. Mix dill, lemon zest, and red pepper flakes in a small bowl to combine, then rub all over fish.