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Main courses · Fish & seafood

Sous-Vide Salmon with Lemon and Herbs

★ 4.58 ratings

Dry brining the salmon before cooking sous-vide helps to firm up the texture and prevent it turning watery and mushy.

TM6TM7

Details

Difficulty
Medium
Prep
15 min
Active
15 min
Cook
100 min
Total
100 min
Yield
2 portions

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Category
Main coursesFish & seafood
Time
Over 1 hour
Nutrition
High protein
Difficulty
Medium

Ingredients

MetricUS
sea salt
1 tbsp
fresh salmon fillets
2
parsley
2 sprigs
dill, fresh
2 sprigs
lemon peel
6 pieces
extra virgin olive oil
2 tbsp
water
3.9 lb
lemon juice
2 tsp

Nutritionper portion

Nutrition values

Recipe total uses the listed yield. Choose Custom to enter a different number of portions.

Protein
80.9 g
Energy
3,960.2 kJ
Calories
946.5 kcal
Fat
66.5 g
Fibre
0.5 g
Carbohydrates
1.1 g

Cookidoo® details

Categories
Main dishes - fish and seafood
Dish types
Fish
Meal types
Main Course
Dietary
Dairy-Free, Gluten-Free
Health
High Protein, Low Carb, High P:E Ratio
Cuisines
European
Equipment
blade cover, kitchen tongs, paper towel, vacuum food sealer machine, vacuum sealer bags, zip lock bag
Collections
TM Basics - Blade Cover & Peeler
Original tags
European, Everyday, Video, Low Active Time

Cooking instructions are available on the original Cookidoo® page.

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