Sous Vide Wild King Salmon
- Yield 5 servings
- Prep 10 hours 10 minutes
- Cook 20 minutes
- Total 10 hours 30 minutes
Sous Vide Wild King Salmon sits in the Seafood section of Regbie. The card serves 5 servings. Plan on 10 hours 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 5 servings
- 5 tablespoons extra virgin olive oil
- 2 pounds center cut wild king salmon fillet, cut into 5 fillets
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 5 fresh thyme sprigs
Method
Freeze a tablespoon of olive oil in a small container and repeat for the rest of the olive oil for at least 2 hours (although the cook'd recommend more time). This allows the oil to be solid when you vacuum seal the salmon later.
Slice your salmon fillets into 5 equal portions. Salt them with salt and pepper.
Individually vacuum-seal the fillets with a frozen cube of olive oil and a sprig of thyme.
Set the packets in a bowl of ice and pop it in the fridge. The cook fill up your SousVide Supreme and set the temperature to 125°F and go to bed (or go to work or do something else to bide your time!).
Dump the salmon packets into the preheated SousVide Supreme and let them bathe for 20 minutes. If you like your salmon medium-rare, serve them straight out of the packet. If you like your salmon less rare, cook the salmon on a cast iron skillet for ~2 minutes each side (or use a kitchen torch).
