The sous vide method of cooking is a technique dating back to the late 1700’s which translates literally to ‘cooking under pressure’. With that in mind sous vide cooking and Vacuvita are the perfect marriage in consumerism and culinary prowess. What we like about this method of cooking is that it preserves all of the vitamins and nutrients in your food. Furthermore it preserves all of the flavour. So when you cook your fish you’re not losing anything.
Many people choose to eat fish for it’s health benefits; it’s low in bad fats, high in good fats and high in protein. The good fats in the salmon also ensure that you don’t need to add any extra fats while cooking.
Here’s a nice recipe to get you started.
Lemon Rosmary Salmon
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil (optional)
1 tablespoon chopped fresh rosemary
2 cloves minced garlic
fresh ground pepper, to taste
4 teaspoons fresh olive tapenade
1 lb salmon fillet
4 lemon wedges for serving
Start with your fillets at room temperature. You don’t need a lot of liquid in your marinade and unlike conventional techniques you don’t need to marinade your salmon for hours. Just coat them in the marinade and seal them in a Vacuvita bag. The pressure from the vacuum literally forces the marinade into the fillets and keeps it there during the cooking process.
From here put them directly in your sous vide machine set a timer and walk away. You don’t have to worry about them burning, over cooking or drying out. Cooking them in the vacuum sealed bags at a constant temperature ensures perfection, no matter what you do.
Cooking times can vary depending on how you like your salmon. We achieved *excellent results with the salmon cooked at 56ºC for 30 minutes.
*(the lightest, flakiest, most delicious juicy salmon fillets we’ve ever tasted)
So open a bottle of wine, you’ve earned it; put your feet up and relax while dinner cooks itself.