Salmon is one favorite fish to cook and eat. It is readily available, can be cooked in so many ways, and is a tasty fish to enjoy. Many don’t know that salmon skin is absolutely delicious when deep-fried with skin on. It is crispy and tasty, but cooking it without burning is rather an acquired skill. The skin, making direct contact with the pan or grill, is most likely to burn before the inside of the salmon is cooked.
The best way to ensure the fish is thoroughly cooked is to use the method of sous vide. It is a French method of cooking, where the food, in this case the salmon, is placed inside the food bag, along with its seasoning or herbs. It is then vacuum-sealed using a vacuum-sealer, which locks in the flavors of the seasonings and herbs. The vacuum-sealed food bag is then given a water bath in a sous vide water oven or using a sous vide immersion. It is important that the food bag is tightly sealed to lock in flavors, and to prevent water from entering the bag, thus ruining or diluting the flavors. As important as the sous vide equipment is the vacuum-sealing system you use. A countertop vacuum sealer can do the trick, and most models these days are automatic, making it so easy to use. After the pre-set cooking time is done, remove the salmon, and give it a quick searing on the grill or pan to make the skin crispy.
Another way to enjoy salmon is poaching it. It is a method of cooking where the food is submerged in water, or in this case, we are going to use extra virgin olive oil for added flavor and to make this meal totally healthy and good for the heart.
Ingredients: (good for 4)
King salmon fillet, center-cut, skin and bones removed, 1 lb.
Fennel bulbs, stalks trimmed off, fronts removed for later use, 2 pcs.
Extra virgin olive oil.
Orange, 12 segments.
For the glaze:
Blood Oranges, 8 pcs.
Granulated sugar, 3 tbsp.
Extra virgin olive oil.
Brine for poaching:
Kosher salt, 3.5 tbsps.
Granulated sugar, 3 tbsps.
1.5 cups iced water.
1.5 cups warm water.
Fleur de sel (garnish).
- Mix the ingredients for brine;
- Put the salmon in the brine mixture, rubbing it on the fish for 10 minutes, then rinse off the brine and pat-dry the fish with paper towel;
- Rub olive oil all over the salmon, then place inside food bag;
- Vacuum-seal the food bag;
- Put the vacuum-sealed food bag inside the water bath at 60 degrees Celsius for 8 minutes to get medium rare salmon;
- Remove from water bath and put aside;
- Put the fennel bulbs inside food bags, vacuum-seal;
- Put the food bags inside the sous vide water bath at 85 degrees Celsius for 1 hour and 15 minutes;
- Put salmon on plate, with fennel bulbs on the side. Pour the orange glaze on top of the salmon;
- Put some fleur de sel as garnish, and enjoy.
This dish is a burst of flavor with the buttery-texture of salmon and the acidic taste of the oranges. Salmon is brain food, rich in omega 3 fatty acids. Extra virgin olive oil is good for the heart. This dish gives you delicious food, and also nutritious food.