50°C Salmon with Lentils and Peavine and Watercress Salad

Emmett_Barton_12803

It was delicious. The lentils included tiny chanterelles I was able to hand-pick at the market.

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Comments

Seth_Ratner_91225

Salmon looks perfect. Water displacement method? What did you have in the bag with it?

Emmett_Barton_12803

Exactly. I don't have a vacuum sealer, so I just used a ziplock. I dusted it with some salt and pepper and doused it with olive oil in the bag. I used a trial time from our just released Sous Vide Time and Temperature Guide, which allowed us to realize that our recommended time was a little long for tail pieces. Still turned out delicious, however.

Seth_Ratner_91225

Yeah, you can get a bit spoiled with sous vide chicken and fish. "Overcooked" takes on a totally different meaning.

And I'm sure the CS team can give you all the info you need, but avoid vacuum sealing fish (or chicken in most cases), as the bag will compress the flesh and affect the texture. These days I only use the vacuum sealer for long cooks or cuts that are too large for a vacuum bag. Besides, if you want to add liquids to the bag you need a chamber sealer, so a Ziploc is the better choice there too.

Now I have to make some salmon! Thanks, Obama...