Sous Vide Wild King Salmon
Experience the ultimate flavor sensation with Sous Vide Wild King Salmon, a dish that brings rich, buttery textures to your dinner table. Perfectly cooked and infused with herbs, it's an easy weeknight dinner that will impress anyone. Treat yourself to this culinary delight tonight!
Equipment
- Skillet
Ingredients
- 5 tablespoons extra virgin olive oil
- 2 pounds center cut wild king salmon fillet cut into 5 fillets
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 5 fresh thyme sprigs
Instructions
- Freeze a tablespoon of olive oil in a small container and repeat for the rest of the olive oil for at least 2 hours. This allows the oil to be solid when you vacuum seal the salmon later.
- Cut your salmon fillets into 5 equal portions. Season them with kosher salt and freshly ground black pepper.
- Individually vacuum-seal the fillets with a frozen cube of olive oil and a sprig of thyme.
- Place the packets in a bowl of ice and pop it in the fridge. Fill up your Sous Vide Supreme and set the temperature to 125°F.
- Dump the salmon packets into the preheated Sous Vide Supreme and let them bathe for 20 minutes.
- If you like your salmon medium-rare, serve them straight out of the packet. If you prefer it less rare, cook the salmon on a cast iron skillet for ~2 minutes on each side.
Notes
- Tip 1: If you have leftovers, place them in an airtight container in the refrigerator. The salmon will keep well for up to three days.
- Tip 2: You can freeze the vacuum-sealed salmon for up to three months. Just ensure they are tightly sealed to prevent freezer burn.
- Tip 3: Consider serving your Sous Vide Wild King Salmon with a refreshing cucumber salad or roasted vegetables.
- Tip 4: Don’t hesitate to experiment with different herbs or spices when vacuum-sealing your salmon.
- Tip 5: If you forget to thaw your salmon, you can cook it from frozen.