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Sous Vide Citrus Salmon Fillet
Created by: Howcan Team
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- In a small bowl, whisk together 1/4 cup orange juice, 1/4 cup lemon juice, 2 tablespoons olive oil, minced garlic, honey, Dijon mustard, salt, and black pepper.
- Place the salmon fillets in a large resealable bag or vacuum-sealed pouch, and pour the citrus marinade over the fillets. Seal the bag, removing as much air as possible.
- Preheat the sous vide water bath to 125°F (52°C) for medium-rare or 140°F (60°C) for medium doneness.
- Submerge the sealed bag of salmon in the water bath and cook for 1 hour.
- Once the salmon is cooked, carefully remove the fillets from the bag and pat them dry with paper towels.
- Heat a skillet over medium-high heat and sear the salmon fillets for 1-2 minutes on each side to develop a golden crust.
- Garnish the salmon with chopped fresh parsley and serve immediately. Enjoy!
The history of Sous Vide Salmon Fillet with a citrus marinade can be traced back to the innovative culinary techniques of French chefs in the 1970s. This method involves vacuum-sealing the salmon with a zesty citrus marinade, then cooking it in a water bath at a precise low temperature. The result is a perfectly tender and flavorful salmon fillet with a bright citrusy kick. Chefs in regions known for their seafood, such as Scandinavia and the Pacific Northwest, have embraced this dish, infusing it with their own local flavors. Today, the best versions of this dish can be found in top seafood restaurants that prioritize fresh, high-quality ingredients and precise cooking techniques. The key to getting this dish right lies in the balance of the citrus marinade, which should complement the natural richness of the salmon without overpowering it. For a twist on the traditional sous vide method, some chefs also recommend grilling the salmon briefly after it's been cooked to add a smoky charred flavor.
70 min
4
300 calories
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