Sous Vide: Getting Started Class

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ChefSteps

Joule® Turbo Sous Vide

1-gallon Ziplock-style freezer bag(s)

Digital instant-read thermometer

Large pot(s)

Breville All in One™ Immersion Blender

Sous Vide Salmon

Green Pea Mash

Herbs

We suggest moving on to Step 2 once you’ve dropped fillets in the water, then searing the fish once you’ve made the Green Pea Mash.{activity:32wZ8xQKNjOllbg6wPtRlF}

Never overcook salmon again! With our simple sous vide recipe, your fish will come out flawless every time.

Make Sous Vide Salmon

Go on, mash those peas.

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Make Green Pea Mash

Divide mash evenly among plates, then gently place a fillet, skin side up, atop peas. Garnish with fresh herbs if desired and serve immediately.And just in case you’ve always wondered: Yes, you can eat the skin! It’s delicious!

Assemble

Elegant, vibrantly colored and unfussy, this recipe perfectly exemplifies everything we love about sous vide cooking. A quick trip to the market for some fresh fish and herbs, and you’re ready to create a dinner party–worthy plate that’s pretty much foolproof and made mostly from ordinary kitchen standards like frozen peas, olive oil, and butter. We love cooking salmon and other fish sous vide (which doesn’t require any special equipment) because the method is uncommonly easy on delicate-fleshed proteins, allowing us to create incredible textures. Without the need for a lot of sauce or seasoning, you can build an entire meal around a fillet dressed up only with salt and pepper. Here, we pair these fork-tender fish pieces with our <a href="https://www.chefsteps.com/activities/green-pea-mash">Green Pea Mash</a>—a side that’s at once rich and bright thanks to a winning combination of butter and lemon juice. We up its flavor ante with fresh tarragon, parsley, and chives. Plate, then serve immediately for an uncomplicated but excellent dinner option—one we find ourselves returning to time and again.

Salmon With Green Pea Mash

Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, flavor-packed fish. Hearty yet delicate, a lovingly prepared salmon fillet always feels like something special, even in the Pacific Northwest, where it’s considered everyday eating.Unfortunately, salmon, like all fish, is easy to overcook using conventional cooking methods. Cook salmon sous vide, however, and you have total control over the cooking process. Slip the fish into a bag, drop the sealed bag in a temperature-controlled bath—we like to cook the salmon to [f 122]—and the gentle, consistent heat ensures the fillets come out gloriously pink, perfectly cooked from edge to edge, with an inimitable, fork-tender texture.Once it’s done cooking sous vide, blot the skin dry and crisp it up with a quick sear—<a href="https://www.chefsteps.com/activities/parchment-paper-crispy-fish-skin">on parchment</a>, if you’re worried about sticking—and you’ve got a picture-perfect piece of salmon that tastes even better than it looks. Serve it over a <a href="https://www.chefsteps.com/activities/simple-colorful-kidney-bean-side-salad">kidney bean salad</a> and <a href="https://www.chefsteps.com/activities/creamy-cauliflower-puree">creamy cauliflower purée</a>, or a <a href="https://www.chefsteps.com/activities/grilled-fennel-salad-with-preserved-lemon-dressing">grilled fennel salad</a> if you’re feeling summery, for the best weeknight dinner ever.

This simple side dish lends a gorgeous splash of color and a delicious, buttery texture to just about any protein-centered dinner. To prepare it, we simply cook the peas in water, mix with a not-small amount of butter, then mash and perk them up with lemon juice. Flat-leaf parsley and fresh tarragon add elegance and depth of flavor, while chives provide a sharp bite and a gorgeous, dark-green contrast to the bright, verdant peas. It all adds up to something much tastier than you might imagine and delicate enough to pair with a lightly seasoned filet of fish cooked sous vide, or even something as rich as <a href="https://www.chefsteps.com/activities/fish-chips">fish and chips</a>.