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.
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
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.