Sous Vide Seared Salmon Loin | Recipe by sousvidetools.com
If you're looking for a sophisticated salmon dish that's sure to impress we don't think you can go wrong with this sous vide recipe from Chef Lisa Allen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sousvidetools.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Pot
- Nonstick skillet
- Tongs
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Plate
- Stove
- Fine-mesh sieve
- Measuring cup
- Spatula
Ingredients
- 250g of salmon loin, preferably Wester Ross, skin-on
- 10g of salt
- 10g of sugar
- 4 juniper berries, crushed
- 1 lemon, zest only
- 20g of olive oil
- 10g of kale
- 2g of nasturtium leaves
- mixed herbs
- 2 onions
- 125g of sunflower oil
- 125g of olive oil
- 2 shallots
- 200g of stock syrup
- 250g of onion, finely sliced
- 500g of water
- 2g of salt
- 1kg onion, finely sliced
- 25g of butter
- 1 garlic clove
- 300ml of cream
- 4 silverskin onions
- 250g of white wine vinegar
- 125g of water
- 125g of sugar
- 6 white peppercorns, crushed
- edible flowers
- ice lettuce
- fennel pollen
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