Sous Vide Poached Salmon with Orange-Cilantro Beurre Blanc

Food for Net
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Main Course
Servings 2


  • Large Bowl
  • Small Sauce Pot
  • Sous Vide Immersion Circulator
  • Cooking Container


For Poached Salmon

  • 2 salmon steaks
  • salt
  • olive oil

For Orange-Cilantro Beurre Blanc

  • 1/4 cup orange juice
  • 1 tbsp lemon juice
  • 1/2 stick butter divided by tbsp
  • 1 tbsp cilantro chopped
  • 1 tbsp shallots chopped
  • 1 cup water
  • pinch salt
  • pinch sugar


For Poached Salmon

  • Preheat the water bath to 115°F and set for 25 minutes.
  • Season salmon steaks with salt.
  • Put salmon steaks into the sous vide bag with some olive oil.
  • Seal the bag and start cooking.
  • Submerge in an ice bath for 5 minutes.
  • Serve with Beurre blanc sauce.

For Orange-Cilantro Beurre Blanc

  • Combine water, orange juice, lemon juice, cilantro, shallots, salt, and sugar in a small sauce-pot.
  • Reduce over medium heat until about 2-3 tablespoons left.
  • Whisk in cold butter nuggets.
Keyword beurre blanc, cilantro, orange, poached salmon, salmon, sous vide