Subtle yet flavorful, salmon is a wonderful centerpiece with which to pair contrasting flavors. Here we serve it on a simple rice with a complex flavored sauté of capers, golden raisins, and almonds. It’s sweet, sour, salty, crunchy.
Fish in general is a delicate ingredient and salmon is no exception. In this recipe we use a simple salt brine to season the salmon and a gentle sous vide water bath to cook it until it is just flaking every so delicately. It seems complex but is very simple when broken down to its parts. Don’t be intimidated because you’ll be rewarded with a great dish when it’s finished.
Salmon With Capers, Golden Raisins And Almonds
Salmon With Capers, Golden Raisins And Almonds
Equipment
- Cutting Board
- Vacuum Package Bags
- Whisk
Ingredients
For The Sous Vide Salmon
- 4 each Salmon fillets tranche cut
- 100 grams Salt
- 1 litre Water
- 1 tablespoon Extra virgin olive oil
For The Caper-Raisin Mixture
- Salt to taste
- Black pepper to taste
- 31 grams Butter
- 40 grams Almonds, rough chop
- 50 grams Shallots, minced
- 55 grams Capers, drained
- 58 grams Golden raisins, soaked in water for 10 minutes
- 1 tablespoon Parsley, chopped
- 1 tablespoon Red wine vinegar
Method
For The Sous Vide Salmon
- Dissolve the salt in the water. Stir with a whisk to help, or use warm tap water to start, then cool it before use.
- Place the fish fillets in the salted water and let it set for up to 20 minutes. This will infuse the salmon with the salt much more evenly than sprinkling it on. Do not brine for more than 20 minutes.
- Remove from the water and pat dry.
- Place the fish in a sous vide bag with the olive oil.
- Seal on a low vacuum setting to not squeeze the salmon.
- Cook the salmon in a 51-degree sous vide water bath for 20 minutes.
- Remove the salmon from the bag. Pat dry.
- Optionally, if you like crispy skin, you can heat oil in a pan and cook the salmon skin side down until it is crisp, about 3 minutes. The fish will be very delicate, so be gentle with it.
For The Caper-Raisin Mixture
- Melt the butter in the sauté pan over medium-high heat. Add the almonds and toast them, stirring frequently to avoid burning.
- Add the shallots and cook for 3 minutes.
- Add the capers and soaked, drained golden raisins.
- Increase heat to high and cook mixture, stirring frequently, for another 3 minutes.
- Turn the heat off and add the parsley and vinegar. Adjust seasoning to taste.
Chefs Tips
- Cooking fish sous vide is a great way to try different textures. A couple of degrees one way or the other can have a significant effect. If you like sushi, you can cook it so it’s barely cooked, or you can cook it well done without drying it out.
- If you don’t have a vacuum sealer you can use Ziplock bags. Simply add a tablespoon of oil to the bag and slowly lower it into the water. The air will displace out of the bag and then you simply seal it. This is the method I use for delicate ingredients.
Nutritional Information
Calories: 653kcalCarbohydrates: 75gProtein: 21gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.01gCholesterol: 6mgSodium: 40600mgPotassium: 1751mgFiber: 16gSugar: 42gVitamin A: 15380IUVitamin C: 144mgCalcium: 428mgIron: 9mg
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