Go to the Recipe: Perfect Salmon With Herb Oil and a Mushroom-Brussels Sprouts Salad
I have not tried the Score idea before & so I will. We get Norway air freight Salmon here in Bangkok & so I look after it like gold, with leftovers I make a dip of Salmon, cream cheese, garlic, onion, potato, dill, lime & chilli. Roasting the Norway 1kg fresh salmon in the Phillips air fryer with a coating of LSA (adds a nutty crunch to any roast or fried meats). Ed
Great recipe! It can't be more clear than that. That said, I have followed you for quite a while. Newbies need short references and perhaps links to get more info on stuff like your dry-cure and sous vide techniques. Even a sort of footnote to get users over to your other resources could save somebody from guessing "What this bit is all about?"
Been a while since I cooked fish, so I'll have to give this one a spin soon. Maybe this weekend.
It says "add fine-ground spices, finely cut citrus and aromatics, and some olive oil" in the tip, but then below it says "Package fish with some oil" but doesn't mention anything else. What exactly should be in the sous vide bag?
I have done 113 F with excellent results. I have tried low smoked salon and people loved it. Because of you (corporate) I have tried very hot cast iron pan & turned the heat of after flipping it. Everybody wants more. I've tried hot smoked on a cedar plank no complaints. a teaspoon of lemon with a dash of olive oil at 113F is delightful. I'm 78 and have learned more about cooking here than the first 70 years.
This recipe is Awesome for sure....I also like the simple....
Salmon + salt,pepper,olive oil + Oven @ 500* convection for 7 min. = Yum factor.
This recipe is Awesome for sure. .....I also like the Salmon + salt, pepper, olive oil + Oven @ 500* convection for 7 min = Yum factor deluxe.
That's so great to hear, thanks Tom!
For this recipe we just recommend olive oil. However, if you find you want more seasoning or herbs with your sous vide salmon, we recommend using small or finely ground things, just as a broad tip. Thanks for the question- sorry that was unclear!
That's great feedback James, thank you!
This looks great! I've used your other Salmon sous vide recipes, and find 122 deg for 30 minutes to be great.
One question - how do you get rid of the white debris that forms on the surface of the filet when searing? I can't get it off and it looks unappetizing
Thanks!!!
What pan are you using for the sear in the video? It looks different than your usual Darto.
I think the "leave out the chunky stuff" tip section can be a bit confusing; it's very easy for someone to mistake it for a conflicting instruction rather than a general tip.
Hello! What does the dry-curing step do exactly? How does the end result compare with and without this step? And what happens exactly 'under the hood'? Thanks!
Shamir,
I would refer to this page, the chef steps team uses oil to help mitigate those fatty deposits. https://www.chefsteps.com/activities/a-complete-guide-to-sous-vide-packaging-safety-sustainability-and-sourcing
Dry curing does 2 things - it inject flavor as the salt/sugar works into the flesh and it also draws out some water, which tightens up the flesh a little (hence the bit about 'improved texture'). Fish is pretty delicate and the fillets are fairly thin, so the brine step is short (20 minutes).
anxiously awaiting the delivery of my joule
Pictures look like they have morel mushrooms instead of Shimeji / Maitake. I'll say all 3 are my favorite type of mushrooms, but I think people look closer than you might expect at the pictures and if they didn't know what any of those three types of mushrooms looked like they might be confused. Something that I think could be very cool is to add pictures of raw ingredients to the ingredients list, in the right proportion. When someone is weighing something out, if something went wrong with their scale they can look at the picture and say hey, wow it looks like I have double the amount I'm supposed to have. Also, I love that CS introduces people to new cool unique ingredients, it might be helpful for people to see (outside of the video) oh Diastatic Malt Powder is a very fine brownish powder, or isomalt is a little bit chunkier. I think newbies would appreciate it!
_B_iggest issue I have as a newbie and not a trained chef is the use of weights to measure. I have no idea what some of these things should weigh, so struggle. Having a visual reference like suggested, or an approx. volume would help me decide what size container to put on the scale. I like using the scale, I just need coaching. Love the recipes, and have had mostly success.
Also, for this one, maybe a little bit about fish doneness. The 104 degree and the 113 degree look interesting, but having learned fish is done at 135 degrees, I would have no idea what the less done versions would taste like, nor what texture to expect.
My tips on dealing with weights and volumes:
That looks very much like a GreenPan to me.
Does this require sushi grade salmon? I had some fresh sockeye salmon (I'm also from thr PNW!) from the fish monger a while back, and I was afraid to sous vide it at alow temperature (like 40°C) because I was afraid of parasites.
Should the salmon be flash frozen for the lower temp cooks?
Hi Chefsteps,
Short feedback: the list of ingredients lists e..g shallots, divided --> I was confused, I thought at first that was a cooking term for cutting in two. I then understood that the ingredients list at the top is a shopping list. I would suggest something like 130grams (110 + 20 later) shallots. It's also happened to me in the past (your yummy chocolate soufflé recipe) that I've looked at the main shopping list on top, and consequently put too much of an ingredient in.
All the best. Love your site.
Andrew
oh, and what weight would a salmon fillet be?
and the 'salt and sugar' -- as needed is disquieting, because 'as needed' is inprecise. Something like 'as needed - you want to try and cover the whole surface of the salmon with the salt and sugar'
I prepared this the other day and it was delicious. However, this recipe only requires 1/4 of the herb oil that it makes. It was far too much. Even after generously dressing with herb oil, I still had a bowl left.
CS team: highly recommend revising recipe to cut down herb oil by 75%.
Yes, it was not indicated in the recipe whether it was weight or volume, indeed. But I didn't bother because roughly I know 5 ml of either is roughly 5g...
Personnally I prefer weight.
Take caster sugar, for equal volume it is more packed than granulated sugar.
So it may be confusing for beginners.
I love the air fryer!
I thought I had put a comment, but it got lost in cyberspace!
Beautiful result. Did it at 40oC, 45 to 60 minutes (I wanted to do that because I read about your salmon sushi and I also tried you salmon mi cuit and loved it). Skin was scored as advised for a filet. I quickly sautéed the filet on high heat for the crisp feeling and it was... great! I made a different sauce, though.
So, go for it!
Chefsteps!!! Love your site! Just wondering if you could do a COMPLETE VIDEO of how to make Sourdough bread from scratch with the natural starter (I guess it takes about 4-5 days). Thanks!!!
I've always wanted us to do this too, Michele! I'll pass it along to the powers that be. Thanks for the suggestion!
Thank you for your feedback, Charles! Glad the salmon turned out great. We're curious: Did you end up saving the extra herb oil for another dish, or ditching it?
Great feedback, thanks Andrew.
Ours are usually around 6 oz, but any size will do! But I see your point that more information would be helpful. Thank you again!
Again, thank you!
My salmon keeps falling apart. Even though I cured it and let it firmed up. Do you know where I could be going wrong?
I could not find the same types of mushrooms in my local market. Can I use other types? Any idea. Thank you
Oyster mushrooms work as a good substitute for Maitake mushrooms, and I think enoki mushrooms work quite well in the place of Buna-Shimeji
Seconded, I had the same experience.
I also found that I had a good amount left over. However, I used it throughout the rest of the weekend where I could. This herb oil over scrambled eggs, with some diced avocado was awesome!
I made this recipe last night and it was amazing. I also was not able to find the Buna Shimeji mushrooms so end up using oyster mushrooms.
hey friends and chefsteps folks. firstly, i just want to say it was a pleasure to meet you at our little wineshop in new orleans, Grant! thanks for coming in and hope you had a great evening. more pertinently, i am wondering how would be best to have this or any other skin on fish, ready for pickup in a more commercial setting? meaning, what methods would you employ to par cook it SV, so as to control the perfect cook but also still achieve the sear? I know that you can't leave it in SV more than 1 hour, so I couldn't just pull it out and sear it. can you hold it warm at a lower temp so that it would not be overcooked by the time you got it heated through again? any experiences anyone has relating to techniques like this would be amazingly beneficial and appreciated. thanks all!
This was really good! I made it for family and they loved it. Ive been messing up and over sizing my protein portions. Which of course throw off the balance of the dish. Anyway great recipe 13/10 -tasty!
