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YOUR RECIPE FOR STEAM COOKING

Sous-Vide Salmon with Lemon and Thyme

Steaming, Steam-Roasting

Grilled salmon with lemon slices, roasted potatoes, and asparagus on a white plate against a wooden background. Fresh, vibrant meal. — Sous-vide salmon with lemon, roasted potatoes, and asparagus cooked in a steam oven.

Foods cooked at very low temperatures in the sous-vide method have wonderful texture and flavor.

Once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust.

Foods that have been vacuum sealed should be cooked within 24 - 48 hours, and the Combi-steam oven is the perfect tool to do so. Once cooked they can be refrigerated for a few days before begin eaten or frozen. Salmon cooks relatively quickly in the sous-vide mode and once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust.

INGREDIENTS

1 lb. piece boneless, skin-on salmon

2 tbsp olive oil

3 strips lemon peel

3 sprigs thyme

1/4 tsp Kosher salt

1/4 tsp cracked black pepper

PREPARATION

Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees.

Season the salmon with salt and pepper. Place the salmon in a sous-vide safe bag and put the rest of the ingredients over the top. Vacuum seal the bag using the strongest seal.

Hands cutting a vacuum-sealed bag with scissors, revealing salmon with herbs and orange slices. Set on a metal tray, kitchen setting. — Preparing salmon for sous-vide cooking in a steam oven.

Place the bag in the perforated pan and cook in the sous-vide mode 135 degrees for 30 minutes. Remove from oven, cut open the bag and place the salmon on a rimmed baking sheet.

Change the mode to Broil 450 degrees and place the oven rack in the upper part of the oven close to the broiler. Broil the salmon for 5 minutes until slightly browned and crisped.

Serves 2