CRISPY SKIN SOUS VIDE SALMON

CRISPY SKIN SOUS VIDE SALMON

prep time: 5 minutes
cook time: 15 minutes, plus time to brine
serves: 2-4 (for a main course, 6 oz per person is a good portion)

For the brine:
1/4 cup sea salt
1 tablespoon honey
1/2 cup boiling water
2 cups ice water

1 pound salmon, cut into portions
2 tablespoons extra virgin olive oil (I love Kasandrinos*)
1 tablespoon ghee (I love Tin Star Foods)

Dissolve the salt and honey in the boiling water. Add the ice water.

Place the salmon in a shallow baking dish that it just fits in and pour the brine over it. Refrigerate for 30-60 minutes.

After 30-60 minutes, remove the salmon from the brine, give it a quick rinse and pat dry. Gently vacuum seal each portion in its own bag, dividing the olive oil among them.

Notes: 
1. If using a vacuum sealer that doesn’t have different settings, stop the vacuum action before it compresses the salmon too much; the flesh is delicate and you don’t want to break it. 
2. If you don’t have a vacuum sealer, you can simply use Ziploc bags and squeeze as much air out as possible. 

Set the sous vide to 125° F / 52° C. Once the temperature is reached, submerge the salmon for 15 minutes, or until cooked through. Once you see the albumen (white protein) start to release from the fish, it is done.

Remove the fish from the bags and pat dry. Heat a large skillet over medium-high heat and add the ghee. Once shimmering, add the salmon, skin side down, and sear for 2-3 minutes, or until crispy, and releases easily from the pan. Serve skin side up over your favorite veggies or salad. Pictured here is a simple zucchini noodle salad made with early girl tomatoes, white balsamic, extra virgin olive oil, basil, garlic and sea salt.