Sous Vide Salmon with Toum

Recipes

This delicious Sous Vide Salmon with Toum is a perfect mostly make-ahead meal that comes together in minutes when you’re ready to serve. Packed with a garlicky punch, the toum pairs beautifully with flaky, buttery, salmon.

Ingredients You’ll Need

  • Salmon – Salmon has a refreshing and subtle taste. It is rich in Omega-3 Fatty Acids and a great source of protein
  • Toum – I will typically make my own using this recipe.  
  • Ghee – This Whole30 compliant cooking oil gives a buttery flavor to the aromatic veggies. 
  • Dill – Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone that pairs perfectly with salmon

How To Make Sous Vide Salmon

Step 1. 

Prep the toum. If the toum wasn’t already prepared, make and set aside.

Step 2. 

Prep the dill. Remove the dill from the stems and roughly chop dill.

Step 3. 

Sous vide the salmon. Bring your water bath to a steady temperature of 120F. Add sealed salmon to the water bath and submerge completely. Cook for 45 minutes. 

Step 4. 

Sear the salmon. Before adding anything to the pan, pre-heat a stainless steel or carbon steel pan over high heat for 5 minutes. Pat the salmon dry and liberally season with salt on both sides. Place the salmon skin-side down and add ghee. Baste with ghee occasionally. Once salmon releases from the pan, it is ready. 45 seconds to 1 minute.

Step 5.

Assemble and serve. Remove the salmon from the pan placing skin-side up on a plate. Add a dollop of toum, and sprinkle of fresh dill.

Recipe Tips

Make Ahead: Toum will last in the refrigerator for up to a month. I like to make a condiment or two every week during meal prep and have a regular rotation, this includes toum. Salmon can also be sous vide ahead of time and stored in the refrigerator until ready to sear. The salmon will stay fresh for up to 3 days

FAQ

What if I don’t have a vacuum sealer? 

You can easily use a ziploc freezer bag instead and use the water displacement method. Add all contents to the bag and seal all but an inch at the top. Slowly lower the bag into the water making sure the air is escaping through the top. Once the bag is almost fully submerged, seal the bag shut.

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