Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup soybean oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, sliced
Special equipment needed:
- Sous vide machine
- Vacuum sealer bags
Step-by-step instructions:
1. Preheat the sous vide machine to 120°F.
2. Season the salmon fillets with garlic, thyme, salt, and black pepper.
3. Place each fillet in a vacuum sealer bag and add a slice of lemon to each bag.
4. Seal the bags using a vacuum sealer.
5. Place the sealed bags in the preheated sous vide machine and cook for 45 minutes.
6. Remove the bags from the sous vide machine and let them cool for 5 minutes.
7. Heat the soybean oil in a large skillet over medium heat.
8. Remove the salmon fillets from the bags and pat them dry with a paper towel.
9. Add the salmon fillets to the skillet and cook for 1-2 minutes on each side, until golden brown.
10. Remove the salmon fillets from the skillet and place them on a paper towel to remove excess oil.
11. Serve the salmon fillets hot with your favorite side dish.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes (sous vide) + 5 minutes (pan-frying)
Temperature:
- Sous vide temperature: 120°F
- Pan-frying temperature: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Protein: 30g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 600mg
Substitutions for ingredients:
- Soybean oil can be substituted with any neutral-flavored oil, such as canola oil or vegetable oil.
- Salmon fillets can be substituted with any other type of fish fillets.
Variations:
- Add different herbs and spices to the salmon fillets, such as rosemary or paprika.
- Use lime or orange slices instead of lemon slices.
- Serve the salmon fillets with a sauce, such as hollandaise or tartar sauce.
Tips and tricks:
- Make sure to pat the salmon fillets dry before pan-frying them to prevent splattering.
- Use a slotted spatula to remove the salmon fillets from the skillet to avoid excess oil.
Storage instructions:
- Store leftover salmon fillets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the salmon fillets in a skillet over medium heat for 2-3 minutes on each side, until heated through.
Presentation ideas:
- Serve the salmon fillets on a bed of greens or roasted vegetables.
- Garnish the salmon fillets with fresh herbs, such as parsley or dill.
Garnishes:
- Fresh herbs, such as parsley or dill
- Lemon or lime wedges
Pairings:
- White wine, such as Chardonnay or Pinot Grigio
- Sparkling water with lemon or lime
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Quinoa salad
Troubleshooting advice:
- If the salmon fillets are overcooked, they will become dry and tough. Make sure to follow the cooking time and temperature carefully.
Food safety advice:
- Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Poaching fish in oil is a traditional cooking method in Mediterranean and Middle Eastern cuisine.
Flavor profiles:
- The soybean oil adds a subtle nutty flavor to the salmon fillets, while the garlic and thyme add a savory note.
Serving suggestions:
- Serve the salmon fillets as a main course for a dinner party or a special occasion.
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