Salmón al baño María (Sous Vide)
Prepara los filetes de salmón más deliciosos con el mínimo esfuerzo gracias a esta sencilla receta al vacío. Los filetes de salmón se cocinan a fuego lento en un baño de agua con temperatura controlada para lograr una cena de pescado llena de sabor y sin margen de error.
Ingredientes
- Salmon filets
- Salt & pepper
- Lemon slices
- Dill (whole pieces & some chopped)
- Thin lemon peel sticks
Preparación
- 1
Preparation: Season your salmon filets to perfection. Place lemon slices and fresh dill on each filet, and seal them individually in vacuum-sealed bags using a reliable vacuum sealer.
- 2
Sous Vide Setup: Fill a large pot with water and set up your sous vide immersion circulator. Adjust the temperature to a perfect 130°F, allowing the water to reach the desired temperature.
- 3
Sous Vide Cooking: Immerse the vacuum-sealed salmon into the heated water bath. Cook for 30-45 minutes for 1-inch thick filets or 45 minutes to 1 hour for thicker filets. This sous vide method ensures precise cooking for moist and flavorful results.
- 4
Finishing Touch: Carefully remove the salmon from the bags, and discard the lemon slices and dill. Pat dry the salmon with paper towels, preparing them for the next step.
- 5
Pan Searing: Heat a skillet over medium-high heat with a touch of light olive oil. Place the salmon skin side down and give them a quick pan sear for a few seconds. This step enhances the texture and adds a delightful flavor dimension.
Cocínala con la receta original
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