Sous Vide is an exciting style of cooking that cooks foods at low temperatures, slowly, in temperature-controlled water baths. It is a perfect extension to vacuum sealing food. I plan to write more about this shortly, but for now here is a kind of “poor man’s”, straightforward, salmon recipe cooked sous-vide style. I say “poor man’s” because you don’t need a dedicated temperature-controlled bath to try it, though you may have to experiment a little to get the cooking time just right. BTW this works equally well with Costco and similar frozen salmon steaks.
Why cook the salmon this way? I find this technique produces reliably delicious and tender fillets. And I find it much easier to make sure you don’t overcook the salmon.
seal individual portions of salmon steak with or without seasoning as you like. The above includes dill, lemon and a little bit of olive oil and salt.
Frozen Salmon Fillets
Bring a pot of water to a boil.
Remove it from heat.
Drop your sealed salmon steaks in and just let them sit for 25 minutes. Note I live in a two-person household and 25 minutes is perfect for two steaks. That process may take longer if you are cooking for more people or you liked your salmon cooked longer.
Cut open the bag and check to see if the steaks are done enough for you. If not, move it to a new Ziploc bag and place back in the water bath. Check again once every 5 – 10 minutes.
Fresh Salmon Fillets
You don’t need to boil the water, but you do need a decent thermometer to track the temperatures.