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Sous Vide Salmon Fillet with Dill Sauce
Created by: Howcan Team
Ingredients
- 4 salmon fillets, skin on
- 1 lemon, thinly sliced
- 4 sprigs of fresh dill
- Salt and pepper to taste
- For the dill sauce:
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the sous vide water bath to 125°F (52°C).
- Season the salmon fillets with salt and pepper, then place each fillet in a separate vacuum-sealed bag with a sprig of dill and a couple of lemon slices. Seal the bags using a vacuum sealer.
- Once the water bath has reached the desired temperature, submerge the sealed bags of salmon in the water and cook for 1 hour.
- While the salmon is cooking, prepare the dill sauce by combining the mayonnaise, chopped dill, Dijon mustard, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.
- After 1 hour, remove the salmon fillets from the water bath and carefully remove them from the bags. Pat the fillets dry with paper towels.
- Heat a skillet over high heat and sear the salmon fillets, skin side down, for 1-2 minutes until the skin is crispy.
- Serve the sous vide salmon fillets with the dill sauce on the side. Enjoy!
The history of Sous Vide Salmon Fillet served with a dill sauce can be traced back to the innovative culinary techniques of French chef Georges Pralus in the 1970s. This method of cooking involves vacuum-sealing the salmon and cooking it in a water bath at a precise low temperature, resulting in a perfectly tender and moist fillet. The dill sauce, with its creamy texture and refreshing herbaceous flavor, complements the delicate taste of the salmon. This dish has become a staple in fine dining establishments and is particularly popular in regions with access to fresh, high-quality salmon, such as the Pacific Northwest. Today, renowned chefs like Thomas Keller and Gordon Ramsay have put their own spin on this classic dish, elevating it to new heights of culinary excellence. For the best version of this dish, sourcing the freshest salmon and using high-quality dill are essential. Alternatively, home cooks can experiment with different variations of the dill sauce, incorporating ingredients like Greek yogurt or horseradish for a unique twist.
70 min
4
300 calories
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