Salmon with Broccoli & Parsley Sauce
Salmon can be tricky to get right and is often overcooked. Try this sous-vide version for a smooth, velvety texture. For a really unique experience, remove the salmon skin
and crisp them up separately for a great textural contrast with the buttery center. It’s quick and easy to make too!
What you'll need
Salmon & brine
500ml (2 cups) water
50g (1.8 oz) salt
2 skinless salmon fillet
15ml (1 tbsp) olive oil
4g (1 tsp) salt
200g (7 oz) broccoli florets
10g (2 tsp) butter
10g (2 tsp) plain flour
150ml (0.6 cups) milk
Salt & black pepper
0.5g (1/8 tsp) grated nutmeg
20g (0.7 oz) fresh parsley, finely chopped
What to do
1 hour before
Dissolve salt in a large bowl of water to prepare the brine. Brine the salmon fillets in the liquid, refrigerated for 20 minutes.
Set Codlo to preheat water bath to 50°C (122°F) with 20 minutes cooking time.
15 minutes before
Once target temperature is reached, remove fillets from brine. Seal them in a bag with some olive oil and submerge it in the water bath.
Bring a large pot of salted water to boil. Blanch the broccoli florets for 2 minutes then shock them in cold water. Drain and set aside.
For the sauce: dissolve butter in a pan on medium heat, mix in the flour thoroughly. Add milk gradually and stir well at each addition until smooth and thickened. Season the sauce with salt, black pepper and nutmeg. Add in parsley last. Set aside and keep warm.
Pour some parsley sauce on each plate. Carefully place 1 salmon fillet on top. Serve with some broccoli.
Notes & tips
Brining helps prevent leaching of a white protein (albumin) from the salmon when cooked.
Feel free to adjust the temperature to your preference: rare at 43°C/109°F to medium at 55°C/131°F. But 45°C/113°F is awesome though!