Sous vide salmon fillet

Fish can be easily overcooked. It's sad especially when it comes to salmon because it's such a delicious fish! We recommend you to cook salmon fillet according to the sous vide recipe. This way it will be juicy and tender literally melting in your mouth.

Classic recipes are unable to unlock the full potential of a flavor especially when it comes to salmon. Salmon fillet is best when it's cooked in a sous vide style. You'll not only save yourself a lot of time, but also enjoy an excellent juicy fillet. Just the way it should be.

• Poach salmon at 46.1°C to make the meat juicy and tender. Set this temperature in the settings for your sous vide circulator and take care of the fillet while the water warms up.
• Skin the fillet if needed. Season the fillet with salt and pepper. Now you can pack the fillet. If you don't have a vacuum sealer in your kitchen, you can take a regular ziploc vaccum bag.
• Immerse the fillet bags in a sous vide cooker and leave them poaching for 45 minutes.
• While the fish is poaching, you can take care of the rest ingredients. You can serve fish with a side dish (brown rice immediately comes to mind) or use some greenstuff. We suggest serving salmon with spinach. Spinach itself is very healthy and tasty, but you can make it even more appetizing by putting it in a saucepan with preheated water and keeping it over medium heat until tender. After that, you need to season it with salt and pepper. Don't forget to add a little lemon juice. Now you need to reduce the heat to low and keep cooking the spinach until the fish is ready.
• Some sauce can't hurt the fish. You can buy a ready-made sauce such as tartare. Alternatively, you can make the finger lickin' good sauce by yourself! To do this, You'll need another saucepan or a small dipper. Mix French mustard and cream in it. When this mixture begins to boil, season it with salt and pepper. Then reduce heat to the lowest and stir until thickened.
• Meanwhile, the salmon should have enough time to get cooked in the water bath. Take it out of the bag and pat it dry with a paper towel.
• Take the most beautiful plates, put a little spinach on the bottom, then a serving of fillet and top with a flavorful sauce. A gourmet dinner is ready!