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YOUR RECIPE FOR STEAM COOKING

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Sous-Vide Salmon with Lemon and Thyme

Steaming, Steam-Roasting

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.


Combi-oven Salmon sous vide.

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.


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



Sous-Vide Salmon with Lemon and Thyme
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