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
Sticky Asian Salmon (Sous Vide)
|Prep time||3 hours|
|Cook time||45 minutes|
|Total time||3 hours, 45 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Child Friendly, Gourmet, Pre-preparable, Serve Hot|
|Occasion||Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day|
|By author||Karen S Burns-Booth|
- 2 x 150g boned salmon steaks or salmon fillets (skin on or off)
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh garlic
- 1/2 small red chilli, minced or finely diced
- 1 tablespoon runny honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- fresh chives and chive flowers (to serve as a garnish)
By pre-cooking the salmon steaks or fillets in a Sous Vide water bath, you will be guaranteed a juicy and succulent piece of fish but with a delectable sticky, Asian griddled finish! Perfect to the BBQ too and can be prepared beforehand and kept in the sealed pouches in the fridge.
|Step 1||Mix all the ingredients together except from the salmon and chives, to make a marinade and sit the salmon in the marinade and allow to marinate for at least 2 to 3 hours.|
|Step 2||Fill the SousVide Supreme with hot water and then pre-heat to 140F/60C.|
|Step 3||Put the seasoned salmon steaks or fillets into a Sous Vide Supreme pouch and then vacuum/seal them. Set the remaining marinade to one side.|
|Step 4||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.|
|Step 5||Remove the pouch and carefully open it, take the salmon out.|
|Step 6||Heat a griddle pan over a medium heat and place the salmon steaks/fillets in the pan when it is sizzling hot, brush with the remaining marinade and cook for 10 to 15 minutes, turning the salmon over half way through cooking time. When the salmon is ready to serve, it should be sticky and have griddle marks on it as well as being slightly charred.|
|Step 7||Serve the salmon with griddled asparagus and spring onions, lemon wedges, mixed grains and fresh chives with chive flowers.|
Creamy Salmon and Orange Pasta with Mixed Herbs
|Prep time||5 minutes|
|Cook time||25 minutes|
|Total time||30 minutes|
|Meal type||Lunch, Main Dish, Side Dish, Snack|
|Misc||Child Friendly, Serve Hot|
|Occasion||Casual Party, Christmas, Easter, Formal Party, Thanksgiving|
|By author||Karen S Burns-Booth|
- 350g penne pasta
- zest from 1 orange
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 50g parmesan cheese (grated)
- freshly ground black pepper
- 2 x hot smoked salmon fillets, about 350g in total weight (boned and skinned, I used Delish Fish honey roast salmon)
- 4 tablespoons crème fraîche
A quick and yet impressive pasta dish suitable for all the family as well as being a lovely dinner party dish, and is on the table in half an hour. The orange zest marries well with the richness of the hot smoked salmon and parmesan cheese, whilst the crème fraîche makes an easy white creamy sauce. Use a good quality hot smoked salmon.
|Step 1||Cook the pasta according to pack instructions.|
|Step 2||Meanwhile, prepare and assemble all your ingredients, flaking the salmon and placing them all in a dish ready for adding to the hot pasta. (Not including the crème fraîche)|
|Step 3||Drain the pasta once it is cooked and add the creme fraiche, mix well before adding the rest of the ingredients and gently mix through.|
|Step 4||Serve immediately with extra grated parmesan cheese and crusty brown bread.|
Clementine and Honey Roast Salmon Salad with Wasabi Dressing
|Serves||2 to 4 people as main meal or appetiser|
|Prep time||5 minutes|
|Meal type||Main Dish, Salad, Snack, Starter|
|Misc||Gourmet, Serve Cold|
|Occasion||Christmas, Formal Party, Thanksgiving, Valentines day|
|By author||Karen S Burns-Booth|
- 1 bag (110g) mixed salad leaves (I used mache and rocket leaves)
- 1 large cooked beetroot (cut into wedges)
- 225g honey roast hot smoked salmon (I used Delish Fish )
- 2 clementines (cut in half and then sliced)
- 4 tablespoons creme fraiche
- 1 to 2 teaspoons freshly grated wasabi
- 1 teaspoon honey
An elegant and vibrant winter salad that would make a perfect starter for Christmas dinner or New Year's Day lunch; the ingredients can be increased so that this salad can be served as part of a festive buffet, and all that is needed is sliced rye bread, or sourdough to serve.
|Step 1||Arrange the leaves on a large serving platter or individual plates and then add the beetroot wedges, the flaked salmon and then the clementine slices.|
|Step 2||Whisk the creme fraiche, 1 teaspoon of grated fresh wasabi and honey together and adjust seasoning with more wasabi if needed.|
|Step 3||Drizzle the creamy wasabi dressing over the salad and serve with sliced rye or sourdough bread.|
Gill Bland says
A great range of recipes. I love salmon but it is such a crime when it’s cooked so that it’s dry. Sous Vide sounds like and excellent solution. Have you tried any sweet things or vegetables in it?
the salad with the wasabi dressing is my favourite… it looks glorious but that dressing sounds divine… lovely recipes. I’d love to have a go at the water bath method too… must be great experimenting!
Renan Ferrer says
“Clementine and Honey Roast Salmon Salad with Wasabi Dressing” me looks spectacular! Besides being healthy, looks are wonderful.
Looking for new recipes I found you on Google. It will certainly be my menu tonight for my girlfriend.
Thanks Karen for sharing this beauty with us.
I love Salmon, I really like the look of the sticky asian salmon, must try it
sally morris says
I love the sound of your salmon with clementine & wasabi. That is on my to cook list.
Tracy Nixon says
Fabulous Karen! Thanks G+’d
Patricia Edwards says
Great recipe, like to have a variety of oily fish and this looks different
Hello there! Guess what? I got a sous vide gadget last week and salmon will be on our menu this weekend…
I was looking over your recipe, and wondered about the searing stage on the stove top – you mentioned 10 to 15 minutes? I thought that once the salmon is out of the sousvide it would need a couple of minutes at most just to sear it… am I mistaken?
If you could let me know, I’d really appreciate it, because I am leaning heavily towards using your recipe!