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Fitness Recipe: Sous Vide Salmon At first, sous vide salmon seems a bit simple: quick heat treatment, a little spice to taste, and you're done. However, it is better not to be foolish and to follow some basic rules. If you crave sous vide salmon like the one served in your favorite restaurant, there are a few things to keep in mind. You can cook Fitness Recipe: Sous Vide Salmon using 4 ingredients and 4 steps. Here is how you cook that.

Ingredients of Fitness Recipe: Sous Vide Salmon

  1. Prepare of Salmon Fillets (5 to 6 ounces, 140 to 170g each).
  2. It’s of Salt and Pepper.
  3. It’s of Extra-virgin Olive Oil.
  4. You need of Aromatics such as fresh thyme, dill, parsley, and / or citrus zest.

Salmon with Ginger Miso Glaze – This ginger miso salmon is an Asian inspired dish that will make your mouth drool. You can quickly whip up the marinade at home and glaze your salmon with it. Salmon with Lemon and Dill – This lemon dill salmon is a healthy, delicious recipe that will keep you wanting more. Place salmon in a single layer in a gallon-size zipper-lock bag, or in batches in quart-size bags.

Fitness Recipe: Sous Vide Salmon step by step

  1. The fresh salmon fillet is first scaled and then washed thoroughly. When we are done with this, cut it down to approx. 5 cm wide slices. Place the sliced ​​fish in a larger bowl and season it: first, sprinkle with salt and rub the slices thoroughly with your hands, but be careful not to hurt them..
  2. When we are done, wash the lemon and grate the peel first with a small file, then squeeze the juice, which we pour onto the fish, rub it with the grated lemon peel, then press the onion into the garlic press and do it into it. Finally, sprinkle with parsley, thyme, dill and citrus zest and spread it over..
  3. Roast them the skin side down. Remember do not touch for a while! When it changes its color to a pale shade, you are ready to flip them to the other side. It just takes a few minutes and your creamy delicious sous-vide salmon filets are ready. Serve it cold, allow it to chill completely..
  4. Enjoy!.

Add olive oil to bag or divide it between the smaller bags. Add aromatics to bags, if using. Rub to coat, and then spread the minced garlic over the top. Put the fish and brine into a plastic container or resealable pouch and seal. Dry the fish then vacuum-seal it in a separate pouch.