Sous Vide Marinated Crispy Skin Salmon
Salmon is a delicious and healthy way to load up on your daily dose of protein and omega 3 fatty acids. Like a lot of varieties of fish, salmon has a subtle flavor and soft texture which can be lost in cooking, especially with high heats. Cooking seafood using the sous vide method means the fish is slowly poached so it still retains its delicate flavor and tender flaky texture. If you like seafood, you’ll love this sous vide marinated crispy skin salmon.
In this easy to prepare salmon recipe the fish is allowed to marinate for a few hours in a Shield N Seal vacuum seal bag, before being cooked to perfection in a sous vide bath and finally finished off in a hot pan for that delicious, crispy skin.
A satisfying weeknight meal, or something that will impress your guests at a dinner party, this marinated crispy skin salmon dish is something you will come back to again and again.
What you need:
2 x 8 ounce pieces of wild or organically farmed salmon, skin on
*make sure your salmon pieces are the same thicknesses so they cook evenly
2 tsp sesame oil
½ cup dry white wine
2 sprigs of fresh dill, chopped
zest and juice of one lemon
salt and pepper to taste
How to Make It:
Pour the oil, wine, dill, lemon zest, lemon juice, and salt and pepper into a 15 x 20 inch Shield N Seal vacuum seal bag. Add the fish and massage gently to coat. Lay the pieces side-by-side and vacuum seal the bag. Put the salmon in the fridge to marinate for 1-2 hours.
Using a digital thermometer, bring a large pot of water to your preferred degree of doneness for fish (116F for rare; 126F medium rare; 140F medium.) Submerge the pouch in the water oven and cook for 20 minutes.
Heat a large non-stick skillet over high heat. Remove the salmon from the Shield N Seal bag, turn the heat down to medium and place the salmon skin side down. You should hear a satisfying sizzle.
Once the skin has crisped (3-5minutes), remove the salmon from the pan to a plate and serve with lemon wedges.
This sous vide marinated crispy skin salmon recipe serves 2 and any extra could be reheated for leftovers or eaten cold in a salad. Pair this dish with a salad and your favorite vegetables. Try blanched French green beans, boiled potatoes with some basil pesto stirred in, or a simple salad and lemon dressing.
