While 47C sous vide salmon may tastes better
to some -- for safety reasons most will cook
the salmon at 50C for 40 minutes which yields
a very soft, moist flesh which does flake.
needs to be brined before sous vide cooking
at low temperatures to prevent the albumin from
leaching out of the salmon. Use a 10 percent
salt brine for 10 minutes in an ice bath.
salmon after the brine and season lightly, then
coat in olive oil before sealing in bag. In
above (photo) the salmon was not vacuum packed
(hence not a true sous vide dish) The dish was
cooked at 47C instead of recommended 50C. A
variation of the same dish was prepared at 50C
in a vacuum bag for comparison (see photo below).
is a clear difference in texture and taste between
salmon cooked at 47C and 50C.
Salmon sous vide cooked at 50C for
30 minutes using a vacuum packed bag
Shown here with salmon caviar, chives
and creme fraiche.
Because of the consistency of sous vide
salmon use smaller portions as opposed to pan
seared salmon. (see below).
seared cooked salmon recipe which has a
crispy skin with outer portions slightly cooked,
and then a small core of rare fish in the center.
Salmon which is cooked with such a temperature
gradient will of course have several parts of
the fish cooked at 'both' 47C and 50C.