Go to the Recipe: Salmon With Green Pea Mash
So something I've always wondered - can you eat the skin?
Nice recipe. Definitely has the "don't be afraid to try sous vide cooking!" vibe going on. I'll definitely be doing a variation of it.
Very nice, quick and simple. So easy to use this foundational technique to vary for any international flavor combination.
Scaled and left skin on. I love crisped salmon skin and this technique creates the whole package.
I have always enjoyed watching CS and its recipe. However, one thing that came up to my mind is:
How do I commercialize SV that I may implement it into my restaurant?
We understand and have confident in SV, but to make it commercialize seems to required other skills besides cooking it and the machine.
Can CS discuss this as a topic on its own? Many thanks!
Im confused on your question? Are you asking to discuss how to use Sous Vide successfully in your establishment? Its really just as simple as using it at home.
Go to fusionchefsousvide.com and check out Jason Wilson (http://chefjasonwilson.com/) Owner/Chef of Crush restaurant in Seattle, he does numerous sous vide cooking in his restaurant. There are also numerous YouTube videos of his work with sous vide cooking in his restaurant.
Hi Ben,
Yes.
My question is: How do I prepare my dishes fast enough for my guests yet keep my food wastage to a minimum without over preparing too much that the unsold food goes to waste?
Nice recipe. Great dinner. Thanks to chefsteps !
Once again, another amazingly simple recipe that comes together brilliantly. I don't like to copy recipes wholesale but there's not much more that can be done to this one. Thanks!
Salmon skin is wonderful - It crisps up nicely and has an amazing flavor. The texture is amazing next to the soft meat of the fish. You can definitely eat the skin. Got to make sure it gets really crisp though.
Hi! Isn't it necessary to place the salmon in a brine for some time? I've seen some SV recipes that recommend a 10% brine for 30 min. What do you think? And, what about the steak? I've noticed you didn't use the brine also. When do we have to brine using SV? Thank you!
Great recipe, would the Micuit salmon brine work for this as I do like to pre brine/firm up the fish a little?
Hi Valeria -- You don't have to brine salmon or steak to cook them sous vide. A good rule of thumb is to only brine when the recipe specifically calls for it—for most common sous vide recipes, brining is not necessary for great texture.
excelente!!!!
This one is so stupid good!! It's become my goto dish when I show off the powers of sous vide!
Love it!
incredibly good!!!!
I prepared the Salmon with Green Pea Mash this evening. My husband raved about the meal! He said the salmon was flakey and moist and delicious! I am so glad I stumbled upon Chefsteps! I am asking the names of fresh herbs that could be placed in the bags with the fish/meat/poultry during the "waterbath".
Pretty good and as simple as it gets! I used some Holy Smoke Olive Oil to give it a little smokiness.
Thank you Chefsteps from Prague, Czech republic cookingmylife
Easy to follow recipe with verry nice result, interesting flavours!
I assume you need to take out he scales correct? Thanks
Grand, you make me look like a master chef!
That mash was so good! The flavors are really clean! Nice dish
good
