Sous Vide cooking with Salmon
One of the easiest way to start with sous vide cooking is by using a large pot of water directly on the stove top. If this is your first experience, I recommend you try cooking salmon or any other type of fish, as they require to be cooked for a small 10 to 20 minutes.
Start by rubbing your choice of seasonings on the salmon before placing it in a plastic pouch or bag. You can use the following combinations or be creative as much as you want.
Olive oil with garlic and dill
Dijon mustard with parsley and avocado oil
Ginger, honey, gluten-free soy sauce
Cilantro pesto (cilantro, garlic, lemon, oil)
Mango, salt and pepper
Orange slices, sesame oil and 5 spice powder
You can cook several pieces at a time, in the same bag. Make sure the pieces are all the same size for even cooking. Whole fish will not cook evenly, portion before you package.
Once the salmon is in the pouch, seal it with a vacuum sealer if you have one or just use a Ziploc Freezer Bag. Remove as much air as possible using a straw. You simply suck out the air through the straw until the bag collapse and while you maintain suction, pull it out and quickly seal the rest of the bag.
Another way of doing it is by submerging the bag in the water as low as you can without water coming in. That will push out the air and you’ll be able to seal it.
Bring the water at the proper temperature. This will require your full attention, as fluctuations of a few degrees can change the texture of your food in a drastic way.
Cook the salmon for about 30 to 40 minutes at the following temperatures:
104 ̊F/ 40 ̊C for tender fish
122 ̊F/ 50 ̊C for tender & flaky fish
140 ̊F/ 60 ̊C for well-done fish
Do not hesitate to verify if the fish is cooked the way you want it. If not, you can always re-seal the bag and continue to cook it for another 10 minutes. Cooking time always depends on the size and thickness of your fish.
Last but not least, you can sizzle the fish in a pan before serving along with the side dish of your choice.
Feel free to share your experience or questions by commenting below.