Sous Vide Salmon

Sous Vide Salmon


For the Beets
● 3 small beets, skin on, washed and trimmed
● 1 tbsp olive oil
● 1/2 tsp Salt
For the Bagel Sandwich

● 4 oz cream cheese, softened
● 1 Jalapeno, diced
● 1 tbsp finely chopped garlic cloves
● 1 tbsp chopped scallions
● Salt & Pepper
● 4 plain bagels
● Greens or avocado slices to serve

Sous Vide Salmon With a Tempered Yogurt Sauce


For the Salmon
● 4 fillets of salmon (6 oz each)
● 2 tbsp olive oil
● Salt to taste

For the Yogurt Sauce
● 3/4 cup thick Greek yogurt
● 2 cloves of garlic, minced
● 1 tbsp chopped shallots
● 2 tbsp chopped herbs (cilantro, mint)
● Green chilies to taste
● Lemon juice to taste
● Water to thin out (if needed)
● 1 tbsp oil
● 1 tsp mustard seeds
● 1/2 tsp coriander seeds
● 1/2 tsp chopped ginger
● 8-10 curry leaves
● Salt to taste


Brush oil liberally on the fish fillets and season generously with salt on all sides. Using tongs, place the salmon fillets in agallon size vacuum sealer bag. Close the bags and set aside.

Set up the sous vide stick in a container filled with water. Set the cooking temperature to 130 F degrees for firm, moist and flaky fish. Lower the Ziploc bags into the water bath, you can use a clip to secure the bag to the side of the pot. Cook for 30- 45 minutes depending on how thick the fillets are.

While the salmon is cooking, make the yogurt sauce. In a bowl, mix yogurt with garlic, herbs, shallot and herbs, chilies, lemon and salt. Mix to combine. On low heat, in saucepan, temper the oil with mustard and coriander seeds. Once the spices crackle, add the chopped ginger and curry leaves. Take off the stove, wait for a minute and pour over yogurt. Taste and adjust the salt. Mix everything and keep refrigerated to combine.

Carefully remove the salmon from the bags (it will be very delicate). Pat dry using a a paper towel and sear the fillets in a hot cast iron skillet. Serve the salmon with rice or vegetables as you wish with a drizzle of yogurt sauce.
Sous Vide Salmon With Tempered Yogurt Sauce. A light fish meal which packs a lot of flavor.Some pickled onions and served it with tumeric cumin rice.

Follow this recipe's creator on IG @sinfullyspicy

Kitchenboss Sous Vide Cooker Immersion Thermostatic control  Circulator red-dot-winner Kitchenboss Sous Vide Cooker Immersion Thermostatic control  Circulator red-dot-winner about for click to add asdqq 300b
Sous Vide G320 Pro Sous Vide G321 Sous Vide G322 Sous Vide G310 Sous Vide G300
Value 149.99 139.99 139.99 115.99 115.99
20 recipe programs None None
Color TFT display LED LED
Motor speed 3800r/min 3800r/min 3800r/min 2900r/min 2900r/min
Flow Rate 20 Liters/min 20 Liters/min 20 Liters/min 16 Liters/min 16 Liters/min
Buttons Vacuum Coated Buttons General Buttons General Buttons Touch Screen Buttons Touch Screen Buttons
Stainless steel
waterproof level IPX7 IPX7 IPX7 IPX7 IPX7
Voltage 110-120 V 110-120 V 110-120 V 110-120 V 110-120 V
Power 1100W 1100W 1100W 1100W 1100W