Did 2 salmon fillets (just under a pound each), filled the bag with olive oil, dill, minced shallots and lemon zest.
Pulled out, pat dried, and went on to a scorching hot cast iron with some grape seed oil. 90 seconds on the skin, flipped for 15 seconds.
Served with Cajun potatoes and asparagus. Paired with a nice Sauvignon Blanc.
by olutteroth
4 Comments
You left out the most important part…. How did it taste
Things look good. But do plates often come out at restaurants with stuff just next to each other like that? Or maybe do they layer featuring the protein and use the length of the veg to help that?
I’d encourage you to consider this when plating. It’s not a cafeteria after all. Maybe adding a sauce as well.
Can you tell me more about the Cajun potatoes please?
One thing id suggest is taking the skin off the salmon and just searing that by itself. Don’t sear the salmon as it will either overcook in the time you get crispy skin or the skin will still be soggy.
It’s really easy to peel the skin off after sousvide, and you can make it suuuper crispy with a few minutes on the stove or broiler.