Salmon with Coriander, Honey, Lime & Garlic, Sous-vide (or oven)

Cooking with Vicki

2020-06-04T04:10:50+00:00

Tags: SalmonEasyLimeGarlicDinnerLunchMainSous-videgluten-free

If you are looking for a fairly healthy meal, which is also gluten free this salmon dish will serve you well. The original recipe has the salmon cooked in an oven (option included), however, if you have the ability to sous-vide this is a great method of cooking this dish making it almost fool proof. The fish comes out perfectly cooked, juicy and flavours are just amazing.

Most fish, to be cooked to just about medium-rare, should be cooked to an internal temperature of 49°c, the sous-vide lets you nail this and it is almost impossible to over cook. Once you have the fish in the water bath, you also have plenty of time to decide what you will have with it, whether its broccoli and baked potatoes like we have in the example, or something a little more extravagant you'll have plenty of time to deal with it.

Salmon with Coriander, Honey, Lime & Garlic, Sous-vide (or oven)

Preparation: 15mins | Cooking time: 1.5 hours | Serves: 4-6 adults

Ingredients

1kg - 1.5kg salmon fillets, 5-6 pieces at ~250g per piece.
2 tbs olive oil
4 tbs quality honey
2 tbs lime juice
4 tbs coriander, roughly chopped
2 tbs basil (thai or sweet), roughly chopped
5-6 garlic cloves minced/chopped

Method

Sous-vide option

Pre-heat your sous-vide bath to 49°c (for medium-rare)
In a mixing bowl, combine honey, lime juice, coriander, basil and garlic.
Pat dry salmon fillets and lightly oil and season with a little salt and pepper on both sides.
Drizzle herb mixture over fillets.
Place in a sous-vide pouch, 2-3 fillets per bag. See tips below if you don't have a vacuum sealer.
Add a little extra mixture to the fillets once in the bag.
Seal the each bag.
Lower into the sous-vide bath and secure, now you can leave it for a minimum 40-50mins and up to 1.5 hours.
In the meantime prepare any veggies etc that you will serve it with.
Once ready simply serve on a plate with your preferred additions, eg. veggies, rice etc.

Oven cooked option

Pre-heat your oven to 200°c
Place a sheet of foil on a baking tray, enough to hold the fillets and fold up the sides of the foil (to hold the juices)
In a mixing bowl combine honey, lime juice, coriander, garlic and basil.
Pat dry the salmon and drizzle with olive oil and season with a little salt and pepper on both sides with the herb mix (4. above), place the salmon in the centre of the foil and add herb mixture over the top evenly. Turn foil up close to the salmon fillets.
Place the tray in the middle level of the oven and cook for approximately 20mins
Check how done the salmon is by using a fork in the centre of one of the fillets, slightly twist the fork and the salmon flesh should start to easily fall apart.

Tips & Alternatives

If using zip lock bags, you can slowly lower the the bag in a deep pot of water and the water will start to squeeze the air out of the bag and seal.
You can use a whole salmon fillet, but suggest this would only work via the oven method.
If your fillets are a little smaller (~200g) adjust your cooking time down a little.

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