Sous Vide Salmon and Scallops

double

Tonight's dinner a piece of Sockeye Salmon, sous vide with dill, fennel and some lemon olive oil.


A few large scallops tossed in a lemon pepper and some Himalayan pink salt.

Finished product pictures to follow.

double

Dang it somehow I didn't save the finished picture ... The scallops were fantastic 30 min in the Sous Vide Sidekic at 125 degrees then a quick sear. Did the salmon for the same amount of time.

Not a single left over so that's always a good sign. And discovered the. 2 1/2 yr old loves scallops....

rustypotts

Looks good double.   So what was the texture of the salmon?  Was it cooked or raw?  I might try this tonight.  I just found a piece of Alaskan Salmon in the freezer. 

double

It was cooked stayed nice and moist. Just seared it skin side down for a minute or so.

cbr0011

What sous vide?

Little Steven

I have to do some more seafood. My halibut last week tasted great but was in too long

The Cen-Tex Smoker

nice double! great job. SV is so good on the delicate cuts like seafood and yardbird. don't love it on beef but it has it's moments there too. beautiful looking ingredients tonight.

The Cen-Tex Smoker

cbr0011 said:

What sous vide?

Sous vide is a method of cooking when you seal food in vac sealed bags and cook in a tightly temp controlled water bath. You can cook food much more gently and precisely this way then finish it with a sear on the egg or in a pan. Great way to cook lots of different things and you can get some really cool textures by cooking lower. Chicken breast with juices that run out onto your plate when they are cut. Med rare short ribs after 5 days in the bath. It's another tool in the box