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Brian Sunter

Sous Vide Honey Garlic Salmon

Really easy, juicy, falvorful salmon in the sous vide.

main sous-vide fish
Scale
Units

Ingredients

  • 1 tbsp olive oil
  • — salt
  • — pepper
  • 4 cloves garlic
  • — lemon zest
  • 0.25 cup honey
  • 2 tbsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 tbsp melted butter

Equipment

Sous Vide

Method

1

Fill and preheat the Sous Vide to 130°F (54°C) for 45 minutes

2

Put fillets into each of two small cooking pouches and vacuum seal.

3

Drizzle the fillets with 1 tbsp olive oil , sprinkle with salt , pepper , 4 cloves garlic , and lemon zest .

4

Meanwhile, in a small bowl, combine the 0.25 cup honey , 2 tbsp dijon mustard , 1 tsp worcestershire sauce , and 1 tbsp melted butter . Set aside.

5

Remove the pouches and open them. Remove the fillets and pat them dry with paper towels.

6

Brush the fillets generously with the glaze and sear the exterior with a kitchen torch (or under a preheated broiler) just until the glaze bubbles.

View Cooklang Source
recipe.cook 
>> source: https://amzn.to/3pWykyQ
>> title: Sous Vide Honey Garlic Salmon
>> description: Really easy, juicy, falvorful salmon in the sous vide.
>> tags: sous-vide, main, fish

Fill and preheat the #Sous Vide{} to 130°F (54°C) for ~{45%minutes}

Put fillets into each of two small cooking pouches and vacuum seal.

Drizzle the fillets with @olive oil{1%tbsp}, sprinkle with @salt, @pepper, @garlic{4%cloves}, and @lemon zest{}.

Meanwhile, in a small bowl, combine the @honey{1/4%cup}, @dijon mustard{2%tbsp}, @worcestershire sauce{1%tsp}, and @melted butter{1%tbsp}. Set aside.

Remove the pouches and open them. Remove the fillets and pat them dry with paper towels.

Brush the fillets generously with the glaze and sear the exterior with a kitchen torch (or under a preheated broiler) just until the glaze bubbles.