Sous Vide Poached Salmon with Orange-Cilantro Beurre Blanc
Equipment
- Large Bowl
- Small Sauce Pot
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
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
Instructions
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.