Photo: Caroline Attwood
Sous Vide Salmon
9 ingredients
Serves 4.
openrecipes
Brining the salmon before cooking it sous vide will help inhibit the secretion of white protein, known as albumen, and will give the fish a vibrant pink color. Because the brine must be ice cold, the recipe calls for crushed ice. If brining the salmon, do not add additional salt when cooking.
Estimated Nutrition (whole recipe, rough)
437
Calories
20g
Protein
38g
Fat
2g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups kosher salt
- 1 quart water
- 2 lb. ice, crushed
- 4 center-cut salmon fillets with medium fat content, each 6 oz. and 1 1/2 inches thick, pin bones removed, fish chilled
- 1 Tbs. extra-virgin olive oil
- 1 bay leaf
- Kosher salt, to taste (if not brining salmon)
- Coarsely ground pepper, to taste
- Olive oil or clarified butter for searing (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes