Yummy Lummy’s sous vide salmon and dill cream
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I’ve been wanting to sous vide salmon ever since I got my hands on my Anova Culinary precision cooker. I love salmon and just the thought has me drooling.
Check out the UPDATE at the end of this post.
What I’ve learnt though in reading a few recipes about sous vide salmon is that it’s not as simple as just bunging a salmon fillet in a bag, vacuum sealing it and then plonking it into a warm bath. If I do just that, the salmon will emerge with an unsightly white membrane over the flesh. While the membrane isn’t dangerous or have a bad taste, it doesn’t look that appealing.
The answer is brining. Brining is basically preserving or seasoning food with salt water. So to brine my salmon I just immersed my salmon fillet in salt water and left it in the refrigerator for half an hour before sealing it and giving it a warm bath.
I bought all the ingredients for this meal from Coles this morning.
