I love raw salmon – I don’t think there’s enough salmon sashimi in this world to sate me. And I love cured and smoked salmon – both the hot and cold smoked varieties… utterly gorgeous.
But although I’ve had lovely cooked salmon plenty of times, I’ve also been served some hideously overcooked salmon; so much so that I no longer order it when eating out. Salmon is a fish that doesn’t forgive overcooking and the gap between perfectly cooked and woaaah there, Nelly, you’ve turned it into a fishy rusk covered in unsightly streaks of white albumin seems to be about 5 seconds!
The advantage of sous vide cooking is that you can take a piece of salmon (or steak or an egg or whatever you like) up to the exact temperature that will change its texture to just cooked but leaving it in an extra few minutes won’t make a bit of difference. Heck, you could leave it in an extra 30 minutes and it’d be just fine. Click here to understand more about how sous vide works.
So sous vide salmon has been on my list to try at home for the longest time. (Yes, I know, I’ve had a sous vide machine for 18 months… what the heck took me so long? how the heck can I call myself a food blogger? blah blah blah…)
The texture is just gorgeous. Silky, silky soft with the gentle wobble of just-cooked fish – it’s a wonderful way to enjoy salmon!
What prompted me to finally give it a go was getting our Codlo, a super nifty space-saving device that turns your regular slow cooker or rice cooker into a sous vide water bath. Read my original review of the Codlo, here.
I’m genuinely an enormous fan of this device – we’ve enjoyed the results of our Sous Vide Supreme for over a year but struggled with storage, as it’s really quite large. The Codlo takes hardly any space, indeed it’s small enough that we can store it inside our slow cooker!
When we tested the two devices in a side by side comparison, we couldn’t tell any difference in the results, making Codlo a very viable alternative, not to mention significantly less expensive too.
The accompanying book, Codlo Sous-Vide Guide & Recipes written by Codlo creator Grace Lee, is packed with instructions about sous vide cooking techniques plus temperatures and times for different types of foods and lots of tempting recipes.
We followed Grace’s instructions for cooking salmon, but served it with a very simple lime butter instead of the parsley sauce suggested.
As the salmon needs a brief brine bath before cooking, start this recipe about an hour before you wish to serve.
Sous Vide Salmon With Lime Butter
– For the brine
500 ml (2 cups) water
50 grams (3 tablespoons) salt
– For cooking the salmon
2 fresh salmon fillets
30 ml (2 tablespoons) olive oil
– For the butter
25 grams butter, softened
Juice of half a lime, freshly squeezed
As you prefer, we chose baby new potatoes and peas
Note: You will also need sealable bags in which to vacuum-pack the salmon. Use a vacuum sealing machine with specialist bags provided or food-safe ziplock bags and the water displacement method.
- Fill your slow cooker or rice cooker with water, plug in the Codlo, set the temperature to 50 °C (122 °F) and allow to come up to temperature.
- In a large bowl dissolve the brine salt in the water. Place the salmon fillets in the brine solution so that they are completely submerged and refrigerate for 20 minutes.
- Remove the salmon from the brine and place into your sous vide bag with the olive oil. Remove the air from the bag and seal securely.
- Once your Codlo-controlled water bath is up to temperature, set the timer for 20 minutes and submerge your bagged salmon in the heated water.
- Use these 20 minutes to cook your chosen vegetables and make the lime butter.
- To make the lime butter, mix the lime juice into the softened butter; you might prefer to add half the juice first and taste before adding more, to balance the acidity to your taste.
- Once the cooking time is up, remove the salmon from the water bath, open the bag and carefully slide the fillets onto plates. Be gentle as they are quite fragile once cooked.
- Spoon lime butter over the fish (and the potatoes too, in our case).
- Serve immediately.
Kavey Eats received a Codlo for review purposes. All opinions are genuine and 100% honest, as always. Codlo is currently priced at £119, available here; given how much I love the product, I accepted an invitation to become an affiliate, please see blog sidebar for further information.