The key to having a good sous vide salmon is sourcing fresh salmon from a fish monger. This is a deceptively simple dish that can be prepared with low fuss and mostly in advance. You can sous vide salmon and prepare it with different dressings and flavours.
Salmon
Salmon fillets: 2 x 250 g (ideally sashimi grade)
Soy sauce: 3 tablespoons
Sesame oil: 1 teaspoon
Olive oil: 2 tablespoons
Sugar: 1/4 teaspoon
White pepper: Pinch
Spring onions: 3 shoots, sliced into 5 cm segments
Ginger: 1 inch, sliced
Birds eye chilli: 1 - 2, sliced (depending on your heat tolerance)
Place 1 tablespoon of olive oil into each of two separate zip lock bags. Place a fillet of salmon in each. (I would rinse the salmon beforehand and pat dry with paper towel)
Submerge zip lock bags in a pot of water and push out all the air. Seal the bag.
Heat water to 51C and place salmon in water for 25-30 minutes. (Shorter if the fillets are smaller, longer if the fillets are larger).
In the meantime, prepare the dressing by adding the soy sauce, sesame oil, olive oil, spring onions, ginger, sugar, pepper and chilli.
Once the fish has finished cooking, remove from the zip lock bags. If the fillets have the skin on, pat dry and sear on hot skillet grill for 3 mins to crisp up the skin.
Serve on a bed of rice and spoon the dressing over the top.Â
Optional: You can also marinate the salmon in the dressing and sous vide it, instead of dressing it after the salmon has been sous vide.