Smoky Maple Sous Vide Salmon
 
Prep time
Cook time
Total time
 
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
  1. Setup the sous vide water bath to 130 degrees.
  2. Mix the syrup, smoke, salt, and togarishi in a small bowl.
  3. Place the salmon and rosemary into a vacuum bag.
  4. Add the syrup mixture and vacuum seal the bag.
  5. Gently move the syrup mixture over the salmon before placing into the water bath.
  6. Cook in the water batch for a minimum of 30 minutes but not longer than 50 minutes.
  7. Just prior to the salmon being done, heat a saute pan over Medium-High heat.
  8. When the salmon is done, remove it from the bag and reserve the liquid.
  9. Pat the salmon dry on both sides.
  10. Add the olive oil to the pan.
  11. When shimmering and just beginning to smoke, add the salmon, skin side down.
  12. Allow the salmon to sear and caramelize for 2 minutes before flipping gently with a large spatula or fish turner.
  13. Sear the top side for a minute or two before removing to the plate.
  14. Reduce the heat to Medium.
  15. Add the reserved juices and 2 - 3 tablespoons of dry vermouth, whisking well to combine.
  16. Reduce the sauce by half, then add the butter.
  17. Turn off the heat and whisk to combine the butter.
  18. Drizzle the sauce over the salmon and onto the plate.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2017/03/21/smoky-maple-sous-vide-salmon/