A Recipe for Sous Vide Salmon
Preparation:
Ingredient: Salmon.
Average thickness: 2.5cm.
No need to be pickled in advance.
Sous Vide Cooking Steps:
Step 1: Please take out food from freezer in advance if the salmon is frozen.
The optimum time under any cooking temperature should be controlled within 20 minutes unless the salmon is thick.
Slightly harder taste: setting the temperature at 41 degree.
Smooth and tender with fine taste like butter: 43 degree.
Soft-boiled semitransparent state, just starting to present flaky state: 46 degree.
Fine taste, already flaky state: 49 degree.
Solid forming and flaky, while still taste fine: 54 degree.
You can also check it out on the pictures below. If you cannot guarantee the salmon to be like sashimi, please set the temperature not lower than 50 degree for over 30 minutes cooking!
Step 2:
Reprocessing:
Fried salmon with salted pepper; salmon salad; salmon with silky eggs; teriyaki salmon; salmon and asparagus; salmon with black pepper sauce; baked garlic butter salmon, etc.
