Sous Vide Salmon

The key to having a good sous vide salmon is sourcing fresh salmon from a fish monger. This is a deceptively simple dish that can be prepared with low fuss and mostly in advance. Sous vide salmon was always one of our family's favourite dishes.

Sous Vide Salmon recipe

Ingredients

Salmon

Salmon fillets: 4 (ideally sashimi grade)
Dill, fresh: 1/4 cup

Parsley, fresh: 1/4 cup
Spring onion: 2 shoots, sliced
Sugar, granulated: 1/2 teaspoon
Black pepper, ground: 1/4 teaspoon
Olive oil: 2 tablespoons

Vinaigrette

Shallot: 1/4 cup, thinly sliced
Lemon juice: 1/4 cup
Parsley, fresh: 2 tablespoons, chopped
Capers, drained: 2 tablespoons
Spring onion: 2, thinly sliced
Sea salt: 1/2 teaspoon
Black pepper, ground: 1/2 teaspoon
Olive oil: 3/4 cup

Method

Blend dill, parsley, spring onion and oil to form a paste. Smear on the fleshy side of each salmon fillet and place into separate zip lock bags.
Submerge zip lock bags in a pot of water, push out all the air and seal.
Optional: Refrigerate salmon for 30 min and up to overnight.
Heat water to 51C and place salmon in water for 25-30 minutes.
Vinaigrette: Whist lemon juice onion, parsley, capers, spring onion, salt and pepper. Whisk oil in a slow stream. Taste and adjust to your liking.
Optional: You can sear the skin of the salmon if you like or place it under the grill.
Serve on a plate with the vinaigrette.