I want to share a recipe for incredibly delicious salmon with lemon oil in garlic sauce. This meal can easily claim a center stage in any restaurant menu, but can be cooked at home using sous vide technology at the same time.
Ingredients
Serves: –+
- Fresh salmon 450 gr
- Garlic (must be crushed) 3 cloves
- Freshly squeezed lemon juice 2.5 tbsp
- Honey 1.5 tbsp
- Sriracha sauce (chili sauce variation) ½ tbsp
- Butter 2 tbsp
- Rosemary 1 sprig
- Cayenne pepper 2 gr
- Salt and pepper
Method
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Adjust a sous vide thermal circulator to a water bath container and set the temperature to 53.5°C.
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Mix the following ingredients in a separate container: 1 tbsp of softened butter, lemon juice, honey, Sriracha sauce and crushed garlic.
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Season the salmon fillet with salt and pepper to your liking and add cayenne pepper to it. Put the fish together with the garlic-lemon mixture, oil and rosemary in a vacuum bag and pump out all the air using a vacuumizer. Immerse the vacuum bag with salmon in a sous vide cooker for 45 minutes.
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When the cooking time is over, take out the bag from the sous vide water bath, unseal it and carefully pull the fish out of it. Get rid of rosemary and pat it dry with a paper towel. Leave the garlic sauce with lemon oil in the bag. You'll need it later.
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Take a deep frying pan and heat it well. Then melt 1 tbsp of butter in it. After that, fry both sides of the fillet for 30-60 seconds each. Take out the salmon from the pan and lay it out on a plate. Next reduce the heat to medium, add the leftover sauce from the bag to the pan and simmer for 1 minute. Finally, pour the sauce over the fish and serve. Bon Appetit!
Points to note
The salmon fillet undergone sous vide thermal treatment has a delicate and soft texture. It's important to consider that and be careful while taking it out from the vacuum bag and frying it in the pan.
