Indulge in the culinary delight of Sous Vide Salmon with Lemon Caper Sauce, a dish that promises to elevate your dining experience to new heights! Imagine perfectly cooked salmon, tender and flaky, infused with the bright flavors of lemon and the briny goodness of capers. This foolproof method will not only impress your guests but also make you feel like a gourmet chef in your own kitchen. Ready to unlock the secrets of sous vide cooking? Dive into our recipe and discover how easy it is to create this restaurant-quality meal at home!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons capers, rinsed
- Salt and pepper to taste
Instructions
- Begin by preparing your sous vide water bath. Fill your sous vide container with water and set the immersion circulator to 125°F (52°C) for a perfectly tender salmon. Allow the water to preheat while you prepare the salmon.
- In a small bowl, combine the olive oil, lemon zest, and lemon juice. Whisk together until well mixed. This will be the marinade for the salmon.
- Season the salmon fillets generously with salt and pepper on both sides. Place the seasoned fillets in a resealable plastic bag or vacuum-seal bag.
- Pour the lemon and olive oil mixture over the salmon fillets in the bag. Add the rinsed capers to the bag as well. Make sure the salmon is evenly coated with the marinade.
- If using a resealable bag, use the water displacement method to remove as much air as possible. Seal the bag tightly. If using a vacuum-seal bag, vacuum seal according to the manufacturer's instructions.
- Once the water bath has reached the desired temperature, submerge the bagged salmon in the water. Ensure that the salmon is fully submerged and the bag is not touching the sides of the container.
- Cook the salmon in the sous vide water bath for 45 minutes. This gentle cooking method will ensure the salmon remains moist and flaky.
- After 45 minutes, carefully remove the bag from the water bath. Open the bag and gently transfer the salmon fillets to a serving platter.
- For added flavor, you can quickly sear the salmon skin-side down in a hot skillet with a little olive oil for 1-2 minutes to achieve a crispy texture, if desired. This step is optional but adds a nice contrast to the tender fish.
- To serve, drizzle the lemon caper sauce from the bag over the salmon fillets. Garnish with additional lemon slices or fresh herbs, if desired. Enjoy your sous vide salmon with a side of your choice, such as steamed vegetables or rice.
Tips
- Choose the Right Salmon: Opt for high-quality, fresh salmon fillets for the best flavor and texture. Wild-caught salmon is often preferred for its rich taste.
- Precision is Key: Make sure to set your sous vide immersion circulator to exactly 125°F (52°C) for perfectly tender salmon. Cooking at this temperature ensures that the fish remains moist without becoming overcooked.
- Marinate for Extra Flavor: Allow the salmon to marinate in the lemon and olive oil mixture for at least 15 minutes before sealing it in the bag. This will enhance the flavor profile even more.
- Seal Properly: If using a resealable bag, ensure you remove as much air as possible using the water displacement method to avoid floating during cooking. For vacuum-seal bags, follow the manufacturer's instructions for a tight seal.
- Searing for Texture: While sous vide cooking gives you a tender fish, a quick sear in a hot skillet for 1-2 minutes skin-side down will add a delightful crispy texture that contrasts beautifully with the soft salmon.
- Serve with Style: Garnish your dish with fresh herbs or additional lemon slices to enhance presentation and flavor. Pair it with steamed vegetables or fluffy rice for a complete meal.
Nutrition Facts
Calories: 437kcal
Carbohydrates: g
Protein: 39g
Fat: 29g
Saturated Fat: 6g
Cholesterol: 112mg
