Sous Vide Salmon

zippy12 · Oct 10, 2019

https://tasteofartisan.com/sous-vide-salmon/

Ok as usual I altered a bit except SV cooking temp time... 122F for 45 min

here we go!

out of brine and int vac bag.... Now this guy had issue with a full seal vac... My solution was full vac then submerge into SV... then cut the seal on the bag sticking out of water....
Yes thanks me later!

Sour cream sauce from my childhood

4 min left

frying pan sear - things happen fast here

Probably the best salmon I have ever had

that sour cream dill sauce was also good in the yellow rice!

Stingerhook · Oct 10, 2019

Nice plate Zippy!

zippy12 · Oct 10, 2019

thanks Marty

best grub ever

Happy Hapgood · Oct 10, 2019

THAT! looks absolutely Killer!

SmokerKing · Oct 10, 2019

We have Salmon twice a week for years. I've had it cedar planked, BBQ, Cajun'd, etc. you name it, I have had it.

SV Salmon doneness and texture has been the best so far.

Smoking Piney · Oct 10, 2019

Perfection......done just right, and the sauce looks killer.

Well done, Zippy! :thumb:

Big George's BBQ · Oct 10, 2019

Yum I would love a plate of that

ShadowDriver · Oct 10, 2019

Dagnabbit! Sounds ah-mazing, but I get a bunch of blue boxes and no Pr0n.

SonnyE · Oct 10, 2019

Looks Great!

zippy12 · Oct 11, 2019

Caution here!

https://www.amazingfoodmadeeasy.com/info/sous-vide-safety/more/sous-vide-salmon-safety

m-fine · Oct 11, 2019

zippy12 said:
Caution here!

https://www.amazingfoodmadeeasy.com/info/sous-vide-safety/more/sous-vide-salmon-safety

The risk of botulism is not a real concern. Salmon (fish in general) is one of the things that will over cook if left in too long, even at 115 degrees. So you never SV it long enough to be a concern.

The parasites are killed by freezing and that article is WAY oversimplified. Much like high temps to kill bacteria, there is a time and temp curve for freezing to kill parasites. The simple answer though is all commercially frozen salmon is safe. If you catch your own, or buy fresh, you should look up the freezing time for whatever temp your freezer is at.

For the OP, try turning the temp even lower if you like soft flakey salmon. I like it at 115 for 30-45 minutes.

Sous Vide Salmon

zippy12

is Blowin Smoke!

Stingerhook

somebody shut me the fark up.

zippy12

is Blowin Smoke!

Happy Hapgood

somebody shut me the fark up.

SmokerKing

is One Chatty Farker

Smoking Piney

somebody shut me the fark up.

Big George's BBQ

somebody shut me the fark up.

ShadowDriver

somebody shut me the fark up.

SonnyE

is one Smokin' Farker

zippy12

is Blowin Smoke!

m-fine

is One Chatty Farker

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