The more I talk to people about the house we just purchased, the more it hits me: oh my gosh, I’m an adult. Actually, it’s not the purchasing of the house that makes me feel this way, but all the other things that come with it. Getting quotes for refinishing the floors. Finding someone to take down wallpaper and paint the walls. Then there’s the furniture we’re ordering. Eric and I haven’t spent much money on furniture for our current place, instead decorating with what we’ve acquired over the years. Nothing matches. And most of it’s from friends or CraigsList. It’s time to upgrade a few items. We’ll find out in the next week or so when we’re actually moving, at which point the packing process will begin. In the meantime, I’ve enjoyed tossing out stacks of papers we no longer need. And cords to electrical devices that we’d gotten rid of a while ago.
So, here’s the backstory on why I’m providing a recipe for sous vide salmon. The whole thing started a few years ago, when Eric and I went out to a restaurant to celebrate my birthday. On the menu was a salmon entree with beet and crème fraîche. This was the first time I’d been served fish so perfectly prepared… it actually felt like it was melting in my mouth. I asked the server how it was prepared, at which point he described the sous vide process. And my mind was officially blown.
Ever since then, I’ve dreamt of recreating that dish. Or, at the very least, something resembling that dish. A few months ago, I decided to reach out to one of the leading producers of sous vide water ovens, SousVide Supreme, to see if they’d be willing to let me test out one of their units. Last month, I heard back from them saying they’d be happy to send one over. Now, I was thrilled… but Eric was elated (he’s been eying a few recipes for sous vide steak and smoked brisket).
So the unit arrived and I got up the guts to take the thing out of the box. Now, I’m terrible at following directions and often ignore the instruction manual. But, in this case, I decided to read up. To my surprise, the process seemed simple enough: vacuum seal the ingredients you want to cook, fill the unit with water, add the ingredients, set the temperature and timer and let it go.
When preparing the fish for the vacuum sealer, I lightly seasoned the fillet with Kosher salt, though a slice of lemon might work nicely in there as well. You really don’t need to do much and, when working with fish, I’d recommend keeping the seasoning to a minimum. Sauces and additional spices can always be added later. Though my roasted beet sauce was was different than the restaurant’s and I used Greek yogurt instead of crème fraîche, the meal was superb. This definitely won’t be the last time I use the machine. In fact, I’m already brainstorming other recipes.
Notes on discount code: Limit of 1 discount per order. Discount expires on 2/28/2014. Discount applies to SousVide Supreme and SousVide Supreme Demi water ovens, but does not apply to promo packages. Offer valid only at Sousvidesupreme.com website and for US orders only. No adjustments to previous purchases. Free Shipping applies to US mainland orders only for standard delivery.
Disclosure: While SousVide Supreme did provide a unit, I was not monetarily compensated for this post. All opinions are my own.