Remember that time that Dad caught a fish “thiiiiis big?” Get a few thick cut salmon steaks from your local fish monger and relive that tale again. After all, Dad’s best tales are often his fish tales.
Prep time: 10 minutes
Cook time: 20 minutes
4 12oz (340 gm) Salmon Steaks
2 Tablespoons Extra Virgin Olive Oil
1 Lemon, zested
1 Lime, zested
4 Sprigs of Thyme, intact
½ Teaspoon Paprika
Kosher Salt and Black Pepper, to taste
Set the Sous Vide Professional™ to 140°F/60°C*, with the rear port closed and front port fully open.
In a small bowl, whisk together olive oil, juices and seasonings. Divide and distribute liquid evenly into four vacuum bags.
Individually vacuum seal salmon steaks with one sprig of thyme placed in center of steak. Take care not to apply full compression to the salmon.
Place salmon in circulating water bath and cook for 15-20 minutes.
Cooked salmon is incredibly delicate! Gently remove from vacuum bag. Serve as is, or char with a torch. Alternatively, the salmon can be given some grill marks or a sear in a hot non-stick pan, and cooled thoroughly before Step 3.
Tip: The salmon skin can be toasted by gently heating it with the torch until golden, brown and delicious.
*Food Safety Note: The salmon can be cooked as low as 127.5°F/53°C. 140°F/60°C assures a well-done temperature throughout.