Buttery lemon salmon

50°C (122° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty
Nomiku
Source

Introduction

You're only 20 minutes away from a decadent and delicious dish! Video: https://vimeo.com/84001356

Ingredients

  • 1½ lb filet of salmon
  • 1 lemon
  • 1 tablespoon of butter
  • olive oil for sautéing
  • salt and pepper to taste

Comments

Stuart J Walton
Oh, stop it, Patrick! You just made me drool all over my keyboard!
almost 5 years ago
Patrick K. Wong
Haha, mission accomplished!
almost 5 years ago
NW
Nancy Westermeyer
There seems to be no list of ingredients. Could you add this please?
over 3 years ago
Nomiku
@Nancy. You got it!
over 3 years ago
R
RAMA
Serves 0 people? Where's your editor? And isn't it easier and less messy to cut the salmon into serving-size portions before putting it into the sous vide?
12 months ago

Introduction

You're only 20 minutes away from a decadent and delicious dish! Video: https://vimeo.com/84001356

Directions

  1. Pre-heat the water with the Nomiku at 50°C (122°F).
  2. Slice the lemon into ½ inch circles. Cut the butter into thin slices for easy melting.
  3. Vacuum seal the salmon in a bag with salt, pepper, lemon, and butter. Cook for 20 minutes.
  4. Pour desired amount of olive oil into a pan and set a high heat. Sear the salmon skin down for 30 seconds to 1 minute to create a crispy skin.
  5. Portion and serve!

Comments

Stuart J Walton
Oh, stop it, Patrick! You just made me drool all over my keyboard!
almost 5 years ago
Patrick K. Wong
Haha, mission accomplished!
almost 5 years ago
NW
Nancy Westermeyer
There seems to be no list of ingredients. Could you add this please?
over 3 years ago
Nomiku
@Nancy. You got it!
over 3 years ago
R
RAMA
Serves 0 people? Where's your editor? And isn't it easier and less messy to cut the salmon into serving-size portions before putting it into the sous vide?
12 months ago