Sous Vide Salmon with Beurre Blanc Sauce

Yield: 2

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Sous Vide Salmon with Buerre Blanc Sauce

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Ingredients

• 2 6-oz salmon filets, each about 1 inch in thickness.
• 1 tablespoon olive oil
• Salt 1/4
• ¼ cup white wine
• ¼ cup white wine vinegar
• 1 small shallot, finely chopped
• 1 tablespoon heavy cream
• 3 tablespoons unsalted butter

Preparation

Prepare Salmon:

1. Season salmon generously with salt on all sides.
2. Place salmon fillets in a single layer inside a sealable plastic bag.
3. Add a tablespoon of olive oil and coat salmon on all sides.
4. Seal the bag and let it rest in the refrigerator for at least 30 minutes and up to 1 day.

Cook Salmon:

1. Set the temperature on your sous vide cooker to 115℉.
2. Remove all the air in the bag using a vacuum sealer or the water displacement method.
3. Add salmon to the preheated water bath and cook for 30 minutes. Note: If your salmon is thicker, cook for 45 minutes.
4. Carefully remove the salmon from the bag, keeping it supported at all times to prevent breaking.
5. Place it on a double layer of paper towels, gently blot the surface dry, and tent with foil while making the buerre blanc sauce.

Make Sauce:

1. In a small heavy pan or saucier, combine vinegar, wine, and shallots and bring to a boil.
2. Add cream and boil again.
3. Whisk in butter a few pieces at a time, moving the pan on and off the heat to soften and thicken the sauce without melting to oil.

Assemble and Serve:

1. Add a bit of the buerre blanc sauce to the bottom of two round plates, just large enough to hold the salmon (about 6-8 inches in diameter). This ensures you have more to spoon over the salmon once plated.
2. Plate salmon on top of sauce and dollop a bit more sauce on top of the salmon.

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