My Sous Vide Salmon Steak Dinner

[Agustine]

I have made this a few times. First couple of times I used the lower temps of 115-120 and shorter soak times of 30 minutes. I was not to impressed with the texture so this time I went for 130°F for 1 hour.
Used the normal herbs and spices one might use for salmon. Added butter and lemon.
I had a small pot of rice cooked and added diced carrots, peas and mushrooms with a dash of kikkoman soy sauce.
I seared the skin side down to give the skin some crisp.
The salmon steak was about 2 1\2 inches in the middle.
This was much better in texture for me. It was more firm and flaked away very nicely.
Very tasty meal.

Vac sealed waiting for the bath:


After the bath:


A fast sear:


Ready for dinner:

[zueth]

I have made this a few times. First couple of times I used the lower temps of 115-120 and shorter soak times of 30 minutes. I was not to impressed with the texture so this time I went for 130°F for 1 hour.
Used the normal herbs and spices one might use for salmon. Added butter and lemon.
I had a small pot of rice cooked and added diced carrots, peas and mushrooms with a dash of kikkoman soy sauce.
I seared the skin side down to give the skin some crisp.
The salmon steak was about 2 1\2 inches in the middle.
This was much better in texture for me. It was more firm and flaked away very nicely.
Very tasty meal.

Vac sealed waiting for the bath:


After the bath:


A fast sear:


Ready for dinner:

Thanks for posting this, I have only done salmon once in SV and did it at 122 for 1 hour and also did not like the texture and figured I better just go back to doing it on the BBQ.  But will have to try the higher temp and see if I like it better.

[Tailgating is my game]

I am just learning & would love to make a good salmon so I am watching what people say for temps & time

[smokeasaurus]

I like everything I see on that plate. I might even eat a pea or two......................might