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  • Sous-Vide Salmon

    Never tried salmon sous-vide style before. Picked up a side of salmon and some asparagus for the veggie. 20 minutes at 120°F in the homemade water bath.
    Fast sear of the salmon and plated up with some rice for dinner. Salmon was about the right way I like it but the asparagus was a little over done.








    PBC Drum Smoker
    Bradley Digital 4 Rack
    THE BIG EASY INFRARED TURKEY FRYER
    Miss Piggy Smoker
    Sedona SD-9000 food dehydrator

  • #2
    Looks good! Never SV Salmon yet. Nice dinner
    sigpic

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    • #3
      The plate looks grate!! Haven't SV'd salmon yet either. Inn Tresting... thinking isle do that. My go to for asparagus is a sawtay in butter, salt and pepper. Hmmm...


      Drinks well with others



      ~ P4 ~

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      • #4
        Looks good to me. I've done shrimp SV, but not Salmon yet. Gotta try it
        Mike
        Proud to be I.B.E.W.

        PCa Sucks - But I WILL, No DID beat this!!

        Yoder YS640
        POS ChinaMasterbuilt XL (demoted to cold smoking duty)
        Bull Big Bahanga gas grill


        Of all the things I've ever lost, I miss my mind the most!

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        • #5
          i'm on for that salmon sv gig! do like my spears!
          Sunset Eagle Aviation
          https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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          • #6
            Salmon in the SV is a treat. Before I had the MES40, I would us Rich's salmon brine/cure, cold smoke the salmon then finish in the SV. SV and salmon is a great match


            Sent from my iPhone using Tapatalk

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            • #7
              Personally, I like the Apple smoke imparted into Salmon/Steelhead while cooking indirect on a kettle, butt I really wanna try this method
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              • #8
                Originally posted by Fishawn View Post
                Personally, I like the Apple smoke imparted into Salmon/Steelhead while cooking indirect on a kettle, butt I really wanna try this method
                Same here Fishawn...also do Peach for a change once in awhile. Maybe some cold smoking with Apple or Peach then SV ?? Can't really picture the salmon without little smoke flavor.

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                • #9
                  When I did salmon in SV I wasn't happy with the texture. I learned BBQ salmon is the only way for me.

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                  • #10
                    Need a little more info on that home built SV.

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                    • #11
                      I can see the value of sous vide for some things - but fish ?
                      It's so quick and easy to cook perfectly (if you use a temp probe) can't really see the benefit of sous viding it.

                      But I guess you have to try these things :-)
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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                      • #12
                        Originally posted by nickelmore View Post
                        Need a little more info on that home built SV.

                        It's nothing more than these items:

                        contactor, 2 pole, 30A, 120V Coil
                        Item #: CN-PBC302-120V $16.50

                        K type thermocouple 4"probe, Smoker, Oven
                        Item #: TC-K3MM $11.95

                        1 ea. 1/16 DIN PID Controller w/Ramp/Soak (Built-in SSR output)
                        Item #: SYL-2372P $78.95

                        dropped into a electrical box I found at work with a nice door for access.

                        From https://www.auberins.com






                        PBC Drum Smoker
                        Bradley Digital 4 Rack
                        THE BIG EASY INFRARED TURKEY FRYER
                        Miss Piggy Smoker
                        Sedona SD-9000 food dehydrator

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                        • #13
                          Originally posted by curious aardvark View Post
                          I can see the value of sous vide for some things - but fish ?
                          It's so quick and easy to cook perfectly (if you use a temp probe) can't really see the benefit of sous viding it.

                          But I guess you have to try these things :-)

                          Some of us gained what knowledge we have through experience and research. We elected to become involved in activities that required the use of different technologies and in order to become proficient needed to become better informed. We took the time and expended the effort to read as much as we could find about the subjects we were interested in. Some experimented to establish limits not generally published. In short, we wanted to learn more and therefore we did. Some of us share what we have learned when others ask but remember a free, basic education ends at the grade school level. The internet has a wealth of information covering a great many things. Basic search functions will lead anyone to any information they desire and are willing to investigate.

                          PBC Drum Smoker
                          Bradley Digital 4 Rack
                          THE BIG EASY INFRARED TURKEY FRYER
                          Miss Piggy Smoker
                          Sedona SD-9000 food dehydrator

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