Accelerated Sous Vide Cooking Course

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Simple Sous Vide Packaging

This simple recipe for sous vide cooked salmon loin demonstrates how you can easily use the principle of water displacement to package food using ziplock-style bags.

Ingredient
Quantity

Equipment and Materials

Optional Equipment

1

Slice and Notch Skin

Ingredient Quantity
Salmon loin
300
 g
  • Skin the fish filet.
  • Tip: Notch the skin to provide a hole for grasping the skin tightly while slicing it away from the loin.
Simple%20Packaging_salmon_1.jpg
2

Remove Pinbones

  • Use fish tweezers or pliers to remove the pin bones from the loin.
  • Do this by gently raising the pinbones by running the tweezers along the surface of the flesh.
  • Use the tweezers, or another tool, to pull the bones free of the flesh.
Simple%20Packaging_salmon_2.jpg
3

Portion Filet

  • Slice the skinless filet into 1.25 in / 3 cm wide portions.
Simple%20Packaging_salmon_3.jpg
4

Add Oil to Bag

Ingredient Quantity
Olive oil
a/n
  • Fill a ziplock-style bag with about 100 g of oil to prevent the individual portions of fish from sticking together during cooking.
  • Note: The exact amount of oil is not critical, it should be just enough to coat the portions of fish.
Simple%20Packaging_salmon_4.jpg
5

Add Portions of Fish to Bag

  • Add the portioned slices of fish to the bag.
  • Avoid packing them too tightly, which will distort their shape.
Simple%20Packaging_salmon_5.jpg
6

Submerge Packaged Food In Water Bath

  • Submerge the packaged fish into a sous vide bath and use the water to displace the air surrounding the portions of fish.
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7

Hang Open Edge of Packaging Over Side of Bath

  • Leave the edge of the packaging open and hang it over the edge of the sous vide bath.
  • Use a paperclip or a lid for the bath to hold the bag in place.
Simple%20Packaging_salmon_7.jpg
8

Cook for ~35 Minutes

  • Cook for approximately 35 minutes at 109 °F / 43 °C.
  • Note: The overall thickness of the loin and the width of the slice will determine the precise cooking time, but 35 minutes allows a margin for error.
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9

Agitate Portions After 10 Minutes

  • Gently agitate the portions of fish in the bag after about 10 minutes of cooking to ensure they are coated lightly with oil and not sticking together.
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10

Remove Cooked Portions

  • Remove the portioned fish from the sous vide bag.
Simple%20Packaging_salmon_10.jpg
11

Brown Butter in Frying Pan

Ingredient Quantity
Butter
50
 g
  • Brown the butter in a hot frying pan.
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12

Toast Ground Coriander Seed in Brown Butter

  • Add the ground coriander seed to the browned butter to quickly toast the spice.
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13

Sear Portions in Browned Butter

  • Shortly after adding the coriander seed to the browned butter, add the sous vide cooked salmon and sear briefly.
  • Use a spoon to baste the fish with the browned butter and coriander seed.
Simple%20Packaging_salmon_13.jpg
14

Remove and Season Portions

Ingredient Quantity
Maldon salt
a/n
Black pepper, coarse ground
a/n
  • Remove from the pan and rest on a warm baking sheet.
  • Season the portions of fish with salt and pepper to taste.
  • Serve.
Simple%20Packaging_salmon_14.jpg
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