Sous Vide Salmon with Lemon Dill Sauce

local_grocery_store Ingredients

• 4 Salmon fillets, skinless
• 1 teaspoon Salt, divided
• 1/2 teaspoon Black pepper, divided
• 2 tablespoons Olive oil
• 2 tablespoons Fresh dill, chopped
• 1 teaspoon Lemon zest, finely grated
• 2 tablespoons Lemon juice, freshly squeezed
• 1/4 cup Greek yogurt
• 1 clove Garlic, minced

restaurant_menu Method

1. 1.Preheat the sous vide water bath to 130°F (54°C).
2. 2.Season the salmon fillets with half of the salt and pepper.
3. 3.Place the seasoned salmon fillets in a vacuum-sealable bag and add 1 tablespoon of olive oil.
4. 4.Seal the bag using a vacuum sealer or the water displacement method.
5. 5.Submerge the bag in the preheated water bath and cook for 1 hour.
6. 6.While the salmon is cooking, prepare the lemon dill sauce by combining the chopped dill, lemon zest, lemon juice, Greek yogurt, minced garlic, remaining salt, and pepper in a bowl. Mix well.
7. 7.Remove the cooked salmon from the bag and pat dry with a paper towel.
8. 8.Heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
9. 9.Sear the salmon fillets for 1-2 minutes on each side until golden brown.
10. 10.Serve the sous vide salmon hot with a generous dollop of lemon dill sauce on top.
11. 11.Garnish with additional dill and lemon zest, if desired.
12. 12.Enjoy your perfectly cooked and flavorful sous vide salmon with lemon dill sauce!

lightbulb_outline Tips

• chevron_rightMake sure to pat the salmon fillets dry before searing to achieve a nice crust.
• chevron_rightIf you don't have a vacuum sealer, you can use the water displacement method to seal the bag. Just make sure to remove as much air as possible.
• chevron_rightFeel free to adjust the seasoning and lemon dill sauce to your taste preferences. Add more lemon juice for extra tang or more dill for a stronger herb flavor.
• chevron_rightServe the salmon with your favorite side dishes like roasted vegetables, quinoa, or a fresh salad.
• chevron_rightLeftover salmon can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy it cold or gently reheat it in a skillet or microwave.