Sous Vide Smoked Salmon
Ingredients
The salmon
-
1
lb
salmon filet, skin removed
-
2
tablespoons
brown sugar
-
2
teaspoons
salt
-
about 2
tablespoons
liquid smoke
-
1
sprig
dill
-
to taste
finely minced red onions
-
1
fresh baguette
-
yogurt-dill-feta sauce
Yogurt-Dill-Feta Sauce
-
½
cup
natural yogurt
-
2
tablespoons
softened cream cheese
-
2+
tablespoons
finely chopped dill
-
3
tablespoons
finely crumbled feta
-
2
tablespoons
finely chopped red onion
-
a dash
white wine
to thin
-
to taste
salt
Instructions
- Coat one side of the salmon with liquid smoke using a pastry brush, then sprinkle with sugar and salt. Flip and repeat on the other side.
- Refrigerate the salmon for at least 1 hour, up to 8 hours.
- Heat the water bath to 122ºF. If using the beer cooler hack, pour in water that’s about 130ºF.
- Cut the salmon into two equal filets and place them in a ziploc bag with a dill sprig in between. Use the water-displacement method to remove air and ensure the salmon is submerged.
- Cook the salmon for 25 minutes.
- Remove the bag from the water bath and serve immediately or cool for later. Serve with baguette, yogurt-dill-feta sauce, and red onions.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
500mg
Cholesterol
60mg
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