The extra time this sous vide salmon takes to cook is worth it. Guaranteed cooked-to-perfection with a lemony-tangy caper sauce to top it off.
Continuing with our sous vide cooking experiments, I turned this time to fish. Due to texture, not every type of fish is recommended, but salmon is and I can see why. Normally, salmon roasts in about 10-12 minutes and turns out pretty great, so I was skeptical about the sous vide method. It takes 20-30 minutes to cook (depending on the thickness) and you also have to heat the water and vacuum seal the food – all extra time.
Well, I’m a convert. I’m not sure I would bother every time I make salmon (at least once a week), but I would certainly do a sous vide salmon again. And again. The temperature – just slightly more than medium rare – was exactly what I chose from top to bottom, the texture was excellent and the fish was moist and delicious.
I added a simple lemon-caper sauce of garlic, butter, lemon, capers and parsley. It just takes a few minutes to pull together while the salmon is cooking and adds a wonderful tangy, lemony zip to the mellow salmon.
Needless to say, you can use whatever sauce you like such as a basil-mayo sauce, a spicy sweet thai sauce or a maple-balsamic sauce for example.
Scroll down to see a few of our other salmon recipes.
Here are a couple of other salmon recipes you might like: