Here is your go-to recipe for fish. You can swap out the lemon for orange or lime and you could replace the dill with thyme, tarragon, parsley or any other herb you like. I like to cook the fish with the skin on because it helps the fish stay together while it’s cooking. It’s very easy to pull the skin off after it has finished cooking in the water bath.
SERVES: 2
TEMPERATURE: 120ºF
COOKING TIME: 30 minutes to 1 hour
Ingredients:
2 fillets of salmon, skin on (at least 1-inch thick)
olive oil
salt and freshly ground black pepper
1 to 2 teaspoons finely chopped lemon zest
chopped fresh dill
Directions:
1.Pre-heat the sous vide water bath to 120ºF.
2.Coat the salmon fillets on all sides with olive oil. (This will help prevent them from sticking together.) Season the salmon generously with salt and pepper on all sides. Sprinkle the lemon zest on the fillets and transfer them to a zipper lock bag, in one flat layer. Remove as much of the air as possible from the bag using a vacuum pump or by submerging the bag in the water up to the zipper seal (don’t let any water into the bag), and allowing the water to displace the air in the bag. Seal the bag and drop it into the water bath.
3.Cook in the sous vide bath for at least 30 minutes, depending on how thick your fillets are. For 1-inch thick fillets, cook in the sous vide water bath for 40 minutes. If your fillets are thinner than 1-inch, cook for just 30 minutes. If, on the other hand, your fillets are 1½-inches, leave them in the water bath for 50 to 60 minutes.
4.Remove the fish from the water bath, remove the skin if desired and transfer the fillets to a serving plate (or plates). Sprinkle the fresh dill on top and serve.