On 11/23/2012 4:30 AM, I'm back wrote:
> I took a fillet of salmon out of the freezer for the SO's dinner, and as
> she's on some sort of health kick, rather than just fry it up in the pan
> like I always do, I decided to go 'healthy' and sous vide it.
>
> Got it all ready, patted it dry, dressed it with minimal EVOO, a dash of
> Maldon, a sprinkle of FGBP, and some little pieces of lemon.
>
> Put it in the bag and vacumn sealed it, then put it in the 'bath'. Kept
> the temp between 53-60c and had it in for 15mins.
>
> The SO made her own salad, and I dished up the fish.
>
> Found out during the cooking (via GIYF) that the fish should be brined
> first to stop the albumem(?) from coming out and spoiling the 'look'.
>
> It wasn't too bad looking.
>
> The SO's verdict........ beautifully cooked, and for if it was someone
> who likes the salmon flavour, she would have given it a 9/10.
>
> She prefers it fried, because it tends to mask/break up the
> "overwhelming salmon flavour"!!
>
> I tried a little bit, to me it was a little overcooked, maybe due to the
> temp fluctuation of trying to keep it steady on the stovetop, but it was
> tender and tasty, so I'm now on the hunt for a sous vide cooker :-)
>
> Pics will come soon as I find the connection for my camera to this
> laptop.
>
>
My approach to cooking salmon fillets is quite the reverse of sous vide!
I cook fillets skin side down on a bed of kosher salt at 500F for 10
minutes. It is then removed, covered with aluminum foil and let sit for
2 minutes or so until the interior is just pink (Saumon a
L'unilateral).** The skin is very easily removed and takes any attached
salt with it.

Some suitable sauces are Dill Fish Sauce (Mayo based), Fresh Cucumber
Herb Sauce,Tomatillo Salsa, and Lime Sour Cream.*

*

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.