Sous Vide Salmon With Creamy Mustard Sauce Recipes

SOUS VIDE SALMON WITH CREAMY MUSTARD SAUCE

Steps:

• Heat water in sous vide to 125°F.
• Add 3 Tbsp. oil to large freezer-weight resealable plastic bag. Place fish in single layer in bag; turn to evenly coat both sides of each fish piece with oil. Place 2 lemon slices on top of each fish piece. Partially seal bag, leaving small opening at top of bag. While holding top of bag, slowly lower bag into sous vide, pressing top of bag to completely seal bag after excess air has been removed. (Bag should be completely submerged in water.) Cook 20 min. Carefully remove bag from water.
• Heat remaining oil in large nonstick skillet on medium heat. Remove fish from bag; discard bag. Add fish to skillet; cook 2 min. on each side or until fish flakes easily with fork. Transfer fish to plate; cover to keep warm.
• Heat chicken broth in small skillet on medium heat. Add cream cheese and mustard; cook 2 to 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Pour over fish; sprinkle with dill.

COLD SALMON WITH MUSTARD SAUCE RECIPE

Steps:

• Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
• Wash about 2/3 of the dill, then chop it finely (stalks and all). Coarsely grind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
• Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish).
• After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly) and cut the meat off the skin.
• Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks) and add it to the mixture.
• Serve with lemon wedges and white bread.

SOUS VIDE SALMON

Steps:

• Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C).
• Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the air and seal the bag or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot and set timer for 45 minutes.
• Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot.
• Heat olive oil in a nonstick or cast-iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

SALMON WITH MUSTARD-CREAM SAUCE

Steps:

• Heat greased barbecue to medium heat.
• Cook and stir cooking creme, broth and 1 Tbsp. mustard in saucepan on medium heat 3 min. or until heated through. Remove from heat; cover to keep warm.
• Brush fish with remaining mustard; grill 2 to 3 min. on each side or until fish flakes easily with fork. Serve with warm sauce.

SOUS-VIDE SALMON WITH CAPER-PARSLEY VINAIGRETTE

Steps:

• Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
• In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
• Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
• Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
• If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
• Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
• Transfer to a serving platter and serve with vinaigrette on the side.

SALMON WITH MUSTARD SAUCE.

Steps:

• Preheat oven to 400.
• Place salmon steaks in a large, deep baking pan; sprinkle w/ pepper and cover with wine. Sprinkle with minced shallots.
• Bake for 12 to 15 minutes, basting often with wine.
• While salmon is baking, in a small bowl mix together dill, yogurt, mustard, honey, and lemon juice until smooth.
• After salmon is done, serve with creamy mustard sauce over top.