Prepare a perfectly juicy and tender salmon fillet, just like in a restaurant. The sous vide method, thanks to precise temperature control, ensures that the fish remains delicate, full of flavor, and always perfectly cooked.
Recommended Temperature
- Rare: 41 °C
- Medium: 43 °C
- Well done: 50 °C
Cooking Time
- 30 minutes
Ingredients
- 2 salmon fillets (2.5 cm thick)
- Sea salt
- Extra virgin olive oil
- Thin slices of shallot
- Lemon zest
- Thyme
- Dill
- Parsley
Instructions
- First, set up the Lauben Sous Vide Stick SV01 to preheat the water. Choose the temperature according to your preferred level of doneness for the salmon.
- Season the salmon with salt. Then place it along with the other ingredients into a bag – you can use a zip lock bag or a vacuum bag if you want to store the prepared food for a longer time.
- Place the salmon with the ingredients into the zip lock bag.
- Partially submerge the bag in the water bath so that the water pushes out the air. Once the salmon is fully submerged and the air is out of the bag, seal it completely.
- When the set cooking time is up, the sous vide device will alert you and turn off automatically. Carefully remove the salmon from the bag and discard the herbs. The cooked fish is very delicate, so handle it gently. Remove the skin and serve immediately – it tastes best freshly prepared.
For Easy Preparation
Use the Lauben Sous Vide Stick SV01 for precise and effortless sous vide cooking.
More Great Sous Vide Recipes
- Fabulous Steak Using the Sous Vide Method
- Vegan Soup Full of Vitamins
- More fantastic recipes by Marek Fichtner can be found in the brochure included with the Lauben Sous Vide Stick.
Articles About Sous Vide Cooking
- Perfect Steak Using the Sous Vide Method
- Sous Vide FAQ – Frequently Asked Questions and Concerns
- Traditional Cooking vs. Sous Vide Cooking
- More information on how to cook using the sous vide method
