Sous vide oil poached salmon 冷製スービイサーモン

japanese cake

I have been experimenting with sous vide salmon for a while including the temperature and length of cooking time. The last post of olive oil poached sous vide salmon, I used 135F for 30 minutes. Next time I tried,cooking frozen and vacuum packed salmon at 130F for 1 hour. The result of this attempt was not as good as the first attempt and came out rather dry. This time, using the same type of package for the salmon I defrosted it in the package under running water and stored it in the refrigerator for several hours.  Then I sous vide the thawed salmon for 30 minutes at 130F. This salmon was seasoned with pepper, salt and dried dill and vacuum packed in olive oil so the salmon was essentially oil poached.

This time, it came out very moist. Actually, when I tried to removed the salmon filets from the bag, they were so soft  they started to fall apart.. I briefly seared one side only (it was not possible to flip them over without having them completely disintegrate). We first ate it warm and it was very nice. I did not take any pictures.

The above picture is left over cold salmon served with other vegetables a few days later.  As a cold salmon, it was excellent. The vegetables are
1. Boiled (cold) green beans with sesame dressing.
2. Branched broccoli sautéed in olive oil and garlic dressed with grated Parmesan.
3. Taro Okamoto’s cauliflower
4. Wedge of skinned tomato seasoned with smoked sea salt
5. Japanese-style sweet pickled cucumber.

We served salmon cold with a mixture of mayonnaise, Greek yogurt and Dijon mustard. This was rather healthy dish with lots of vegetables. Broccoli cooked with garlic and parmesan cheese went particularly well .

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