Sous Vide Salmon Three Ways!
Sticky Asian Salmon, Salmon Pasta and Salmon Salad with Wasabi Dressing
As my regular readers will know, I was sent a SousVide Supreme water bath machine a couple of months ago to review, and as part fo my review, I agreed to develop and create some recipes using the water bath. My last recipes for chicken are here: SousVide Supreme Chicken Three Ways! Chicken Cordon Bleu, Lemon Thyme Chicken Kebabs & Chicken with Beans. Last month I used my amazing machine to cook chicken, and was impressed with the results, as you can see if you pop back to read my post. This month, I decided to try some salmon out in my SousVide Supreme machine, and again, the results were very impressive; the salmon retained all of its moisture and even after being griddled over a high heat, it was still juicy and succulent, as well as being delicious in pasta and salads.
The three recipes I have shared this time are based on a basic way of cooking salmon in the water bath, and the being able to use the salmon for three different types of meal – grilled or griddled (barbecued would be good too), cold in a salad and being added to pasta. The four basic steps to using a water bath are: season, seal, simmer and serve – but, as you will see from these three recipes today, once the fish (or other meat, vegetables etc) have been simmered, they can then be finished off by a different cooking method. The Sticky Asian Salmon was amazing – packed full of flavours, moist, succulent and yet with a char-griddled finish. The Salmon Salad with Wasabi Dressing was based on a recipe I have made before, but I added the basic sous vide cooked salmon to the salad instead of honey roast salmon, as I did last time. Finally, the Creamy Salmon and Orange Pasta was made using the basic sous vide cooked salmon, and was just fabulous.
I have numerous salmon recipes on Lavender and Lovage, and the basic cooked salmon could have been used for all of them, with a few ideas here: Salmon, Sorrel & Cream Cheese Parcels , Salmon with Herb Mayonnaise, Salmon Niçoise Salad (5:2 Diet), Chilli, Garlic & Lime Barbecued Salmon Parcels with Prawns and Posh Salmon Fish Fingers & Chips. The basic sous vide cooked salmon recipe is below:
Basic Sous Vide (Water Bath) Cooked Salmon:
4 x 125g to150g salmon steaks or fillets
juice & zest of 1 lemon
1. Fill the SousVide Supreme with hot water and then pre-heat to 140F/60C.
2. Place the salmon steaks (fillets), lemon juice and zest into two medium or one large pouch, having seasoned them with salt and pepper, and then vacuum/seal them.
3. Place the sealed pouches in the Sous Vide Supreme machine, using the rack to sit the pouches in, and cook for 20 to 30 minutes.
4. Remove the pouch or pouches and carefully open it, take the salmon out. Proceed to use the salmon in your chosen recipe, or, allow to cool and store until needed in the fridge for up to 2 days.
Here are my handy steps for sous vide preparation and cooking:
1. Fill the SousVide Supreme machine with hot tap water and set the temperature. Timings and recommended temperatures come in a book as part of the kit, or you can check them there: Sous Vide Cooking Times and Temperatures Reference Guide
2. Prepare the ingredients, I will talk about salmon in this post; season the salmon and then place the seasoned salmon into the plastic pockets, with the herbs and any other ingredients.
3. Vacuum seal the pocket, in the machine that comes with the SousVide Supreme water bath.
4. Once the correct temperature has been reached, place the sealed vacuum packet pocket into the water bath by resting it in the rack that is included. Place the lid on top of the machine.
5. Set the time.
6. When the time is up, carefully take the pocket out of the machine, turn the machine off and either serve your deliciously cooked food straight away, or continue to cook further. Be careful when opening the pockets, as hot steam may escape.
The three recipes that I made for this post, were pre-cooked in the water bath and with the exception of the Sticky Asian Salmon, were pre-cooked using the basic water bath method with just a little salt and pepper, plus lemon zest and juice. Once the salmon is cooked, then it’s ready to use straight away as a simple poached salmon, with mayonnaise maybe, or in other recipes. You can also allow it to cool and freeze it for future use, as well as keep it in the fridge for a couple of days – perfect for sandwiches, salads and pasta dishes. I served my Sticky Asian Salmon as part of a special summer evening dinner party, and it was extremely well received by all who ate it – I served it with griddled asparagus with spring onions and mixed grains.
I hope these three recipes have inspired you to try the water bath method if you are able, I am a total convert to this way of cooking and I cannot wait to try out cooking steak, vegetables, eggs and other meats this way. That’s all for today, a trio of Fish on Friday recipes for you to all enjoy! In the absence of a water bath machine, you can of course cook the salmon in a more conventional way. See you later with a delicious baked recipe, perfect for afternoon tea. Karen
Sponsored Post Disclaimer: I was sent a SousVide Supreme Promo Pack comprising a SousVide Supreme water oven, vacuum sealer (includes 10 pouches), 2 boxes of vacuum seal cooking pouches, and the Easy Sous Vide cookbook (RRP:£506:98) to keep, in return for four blog posts and several recipes. All views and opinions are my own, however, this review is an honest appraisal of the machine and how it functions. Karen S Burns-Booth