Salmon is probably the best product to uncover the full potential of sous vide technology. It's easy to cook and the fish turns out to be incredibly juicy (this can't be achieved with traditional frying, boiling or baking techniques) and can be easily taken apart into delicate pieces with a rich and flavorful taste. However, no two fishes are alike. It's impossible to put Norwegian salmon and Masu salmon in the same category. The first is tender, but fatty, perhaps even too much. The second has a denser, leaner, and healthier meat. Follow this recipe to cook an incredible masu salmon fillet. Nevermind the species, be it coho salmon, redfish or keta salmon, the result will be great anyway.
Ingredients
Serves: –+
- Salmon fillet 400 gr
- Butter 20 gr
- One lemon zested
- Brine ingredients:
- Water 1 liter
- Salt 2 tbsp
- Sugar 1 tbsp
- Thyme 3 sprigs
Method
-
Check if the salmon fillets have any bones and debone it with tweezers if there are any. Mix all the brine ingredients, stir until the salt and sugar dissolve, and immerse the fish in the brine for 30 minutes.
-
Take out the fish from the brine and dry it. Then put it in a vacuum bag with a slice of butter and lemon zest, and cook under sous vide treatment for 30 minutes at a temperature of 52 degrees. Serve the fish immediately, drying it gently beforehand. It's the best to use spatula for serving as the cooked fish is very fragile.
