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Sous Vide Citrus infused Tasmanian Salmon


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4

Ingredients

2 portion(s)

  • 1 --- small lemon rind, grated
  • 1 lime rind, grated
  • 2 portions Tasmanian Salmon, either skin on or off
  • --- pepper to taste
5

Recipe's preparation

  1. Sous Vide is the latest BUZZ word flying around the television kitchens at the moment. Rather than going out and buying a Souse Vide water bath.. why not use an existing apperatus that is perfect for the Job .. your TM!!

    Sous Vide is a method of cooking that allows you to attain a flavour and texture that is difficult to reproduce in all but the most outfitted of commercial kitchens.. It works like this....

    Sous Vide is french for 'under vacuum' - food is vac-sealed with seasonings and then submerged in a waterbath at a specific temperature so as to guarantee that the portion reaches the exact temperature to the core. Hot plates and roasting need to punish the outer layers so that the core temperature can be eventually reached .. with Sous Vide the entire portion is cooked to perfection with NO loss of moisture or flavour.

    In this case we are going to Sous Vide some Tassie Salmon .. which needs to reach 60 degrees at the core to be ready (perfect for our TM). The resultant Salmon portion will blow your mind!!

    Step one sprinkle seasonings over salmon (both sides)
  2. Vac-seal the portion in their bags. If you are using zip-lock bags, remove ALL air from the bag.
  3. Insert simmering basket into TM

    Place Salmon bags into basket.

  4. Fill with water to cover the bags
  5. 30 minutes at 60 degrees reverse soft.

  6. Remove bags and then remove Salmon from the bags..

    sprinkle with left over rind and maybe a tiny spritz of citrus juice.

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Accessories you need

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Tip

OPTIONAL : After Sous Vide cooking some may like to blast the salmon either with a creme brulee torch or on a HOT frypan to give the outside of the Salmon some crisp.

HEALTH NOTE : The Sous Vide method does come with the inherant danger of low temperature cooking. Make sure you keep everything as clean as possible. Technically the majortity of bacteria will die at 60 degrees which is why you want to get your salmon to that temperature quickly (ie warm water). As long as you are clean and careful, this will be the best Salmon you have ever tasted.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great to sous vide with the TM Hubby and I loved...

    Submitted by coronet1 on 22. June 2017 - 17:06.

    Great to sous vide with the TM! Hubby and I loved it but DD1 would prefer BBQ or grill. Will definitely make again and get adventurous!

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  • Thank you - tried this and it

    Submitted by Annette L on 13. September 2014 - 18:02.

    Thank you - tried this and it is delicious. Cooking it again tonight.

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  • Hi i was wondering if anyone

    Submitted by nicnocnac on 28. July 2014 - 17:40.

    Hi i was wondering if anyone has done chicken this way ?

     

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  • Can u put more than 2 serves

    Submitted by Sazz on 3. September 2012 - 21:55.

    Can u put more than 2 serves in TM31 at same time

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  • Cant wait 

    Submitted by Sazz on 3. September 2012 - 21:53.

    Cant wait  tmrc_emoticons.) Cooking 7

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  • The sauce in the picture is

    Submitted by mar-x on 3. September 2012 - 20:29.

    The sauce in the picture is light sweet chilli.. but I also made some citrus based palmsugar glaze that was wonderful.

    M

    When in doubt 'tap' turbo...

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  • Hey there, Ive done plenty of

    Submitted by mar-x on 3. September 2012 - 20:27.

    Hey there,

    Ive done plenty of fish as it takes such a small amount of time to reach its ideal cooking temp. Red meats require a few hours .. Ive done some beef .. that was 4 hours (no refilling needed but had to check on it every 60mins. It turned out intense. I will post the recipe as soon as I can,

    M

    When in doubt 'tap' turbo...

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  • Hey there, I used foodsafe

    Submitted by mar-x on 3. September 2012 - 20:23.

    Hey there,

    I used foodsafe bags that were supplied with my vacsealer,

    M

    When in doubt 'tap' turbo...

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  • Hi adrianne Have u tried any

    Submitted by Sazz on 14. August 2012 - 19:29.

    Hi adrianne

    Have u tried any other Sous Vide recipes  Have potential customer who would be really interested to know how to do this kind of cooking with TM31

    Thanks Sarah Big Smile

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  • Could you please tell me what

    Submitted by Sazz on 14. August 2012 - 17:22.

    Could you please tell me what type of bags u used for this recipe.

     

    Thanks

    Sarah tmrc_emoticons.)

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  • What sauce did you serve with

    Submitted by daniellehcp on 10. April 2012 - 14:48.

    What sauce did you serve with it in the photo?

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  • This looks amazing! Thank

    Submitted by daniellehcp on 10. April 2012 - 14:46.

    This looks amazing! Thank you..

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  • I tried this tonight.

    Submitted by adrianne on 20. March 2012 - 21:44.

    I tried this tonight. Fantastic. I used some basil and lime in one bag (for the kid's) and chilli, lime basil and garlic in the other (for us). Served with Thermo mash and steamed vegies this was a sensational restaraunt quality meal. And I love that there is nothing fishy to wash up. Just put the bag in the bin Great! If you boil your kettle, and poor it into the TM bowl, topping up with cold water and watching the temp. lights you can start the cooking process at 60 degrees. Thank you, I'll use this technique again it was so easy and delish!

    I used 4 small thin salmon fillets. And the 30 minutes was perfect.

    Adrianne Malik

    Thermomix Group Leader

    Banyule  - Melbourne  Nth East

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  • This sounds amazing ....nice

    Submitted by CharlotteHamilton on 13. March 2012 - 08:39.

    This sounds amazing ....nice simple flavours and I love the use of lime tmrc_emoticons.)

    Can't wait to try this, just a couple of queries, if you were to increase qty of salmon would the time stay the same or increase i.e. is there a weight ratio as in standard cooking?  and the type of bag you use ? standard zip lock or a specific type designed for higher temps?

     

     

     

     

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