Recipe for Sous-Vide Salmon

Sous-vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method.

When scout first received the Anova sous-vide device from Robo as a gift, she experimented this sous-vide cooking for steak, chicken, pork chop, salmon and egg.

Today scout is showing you the sous-vide salmon, which comes out evenly translucent and just starting to flake.

1. Set the sous-vide device to 115 degrees F
2. Put the salmon in a ziploc bag, with olive oil, sea salt and herbs (such as thyme, dill or parsley)

3. Remove air from the ziploc bag using water displacement method

4. Submerge the salmon in the water bath, clipping the bag to the side of the pot and cook for 45 minutes

5. When done, glaze the salmon with Mae Ploy Sweet Chili Sauce and put under the broiler until the salmon has a slight burnt

6. The result is a nice glazed piece of salmon, cooked to perfection.
7. Serve with side dishes such as fresh corn or a nice salad