SOUS VIDE SALMON WITH BROWN BUTTER FRESH HERBS AND CAPERS Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 4 salmon fillets, 6-ounces each, boned and skinned (Aldi Sockeye)
4 ounces unsalted butter
Freshly ground black pepper
1 large lemon or other citrus, peeled and cut into supremes*
1 large handful of mixed herbs (parsley, chives, basil, tarragon,dill) rough chopped
3 tablespoons capers, rinsed
Add salt to taste
|
|
Directions: |
Directions:Salmon:
1. Sous Vide salmon at 110 degrees.
2. Melt butter in a large sauté pan over medium heat. Cook for 5 to 7 minutes or until melted butter is nut brown in color and very fragrant.
3. Add lemon supremes, herbs, and capers to the pan. Turn off the heat and cook the mixture for 1 minute, or until herbs are very fragrant and wilted.
4. Spoon citrus-herb-butter mixture over salmon. Served with potatoes, pasta, rice or grains.
*Citrus Supremes:
1. With a sharp paring knife, cut off a small section from the top and bottom of the fruit. This gives fruit stability, and keeps it from rolling around.
2. Cut off the rind from top to bottom, following the curve of the fruit. Remove both the rind and the pith (white bitter part) but not the fruit. Continue until all rind and pit is removed.
3. Over a small bowl, hold the fruit in one hand, and cut ˝ into the fruit at one of the dividing membranes. Cut on the other side of the segment along the membrane. This should release the segment or supreme. Continue until all segments are cut out. Squeeze juice into a bowl and discard the membranes. |
|
Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I left the salmon in their vacuum-sealed bags straight from the freezer. Then left them in the 110 sous vide all day removing them just before serving.
|
|
This recipe for SOUS VIDE SALMON WITH BROWN BUTTER FRESH HERBS AND CAPERS is from