Smoky Maple Sous Vide Salmon

Tonight’s dish was created to support the side dish I wanted to make. Sounds backward, right? Well, it is but let me explain. Recently I had a friend extol the spice blend known as Berbere. This spice blend is a key ingredient in Ethiopian cuisine and I was thoroughly intrigued. Recently, I bought some to taste and use in new recipes. Berbere is spicy and robust… and wonderful! Now my mind was in overdrive as I contemplated ways to use this unique combination of flavors. I settled on tonight’s side dish – Sauteed Broccoli with Berbere – and knew that I would need a robust main dish to pair with it. So as you can see… the side dish drove the main dish! And since I have been wanting to make a new sous vide salmon recipe I had been toying with, it was perfect timing for both. Are you ready for a new twist on salmon? I hope so because this recipe rocks!

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Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 1

Ingredients

8 oz salmon fillet
⅛ cup maple syrup
⅛ tsp liquid smoke
1 sprig fresh rosemary
heavy pinch salt
⅛ tsp shichimi togarishi
2 - 3 tbsp dry vermouth
2 tsp olive oil
1 tsp butter

Instructions

Setup the sous vide water bath to 130 degrees.
Mix the syrup, smoke, salt, and togarishi in a small bowl.
Place the salmon and rosemary into a vacuum bag.
Add the syrup mixture and vacuum seal the bag.
Gently move the syrup mixture over the salmon before placing into the water bath.
Cook in the water batch for a minimum of 30 minutes but not longer than 50 minutes.
Just prior to the salmon being done, heat a saute pan over Medium-High heat.
When the salmon is done, remove it from the bag and reserve the liquid.
Pat the salmon dry on both sides.
Add the olive oil to the pan.
When shimmering and just beginning to smoke, add the salmon, skin side down.
Allow the salmon to sear and caramelize for 2 minutes before flipping gently with a large spatula or fish turner.
Sear the top side for a minute or two before removing to the plate.
Reduce the heat to Medium.
Add the reserved juices and 2 - 3 tablespoons of dry vermouth, whisking well to combine.
Reduce the sauce by half, then add the butter.
Turn off the heat and whisk to combine the butter.
Drizzle the sauce over the salmon and onto the plate.

Setup the sous vide water bath to 130 degrees. Mix the syrup, smoke, salt, and togarishi in a small bowl.

Place the salmon and rosemary into a vacuum bag. Add the syrup mixture and vacuum seal the bag. Gently move the syrup mixture over the salmon before placing into the water bath. Cook in the water batch for a minimum of 30 minutes but not longer than 50 minutes. Just prior to the salmon being done, heat a sauté pan over Medium-High heat. When the salmon is done, remove it from the bag and reserve the liquid. Pat the salmon dry on both sides. Add the olive oil to the pan. When shimmering and just beginning to smoke, add the salmon, skin side down. Allow the salmon to sear and caramelize for 2 minutes before flipping gently with a large spatula or fish turner. Sear the top side for a minute or two before removing to the plate. Reduce the heat to Medium. Add the reserved juices and 2 – 3 tablespoons of dry vermouth, whisking well to combine. Reduce the sauce by half, then add the butter. Turn off the heat and whisk to combine the butter. Drizzle the sauce over the salmon and onto the plate.