This post was sponsored by Anova as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Right now, with a long winter knocking on our doors, and with the desire to hunker down and perfect some new recipes, I am loving cooking sous vide. There are a few reasons for that! One, this method of cooking is DELICIOUS! Two, we are looking to up our weeknight family dinner game and the kids both fell in love with new proteins (like salmon) over the last several months. And three, you know I love to use a new cooking gadget, and my new Anova Precision Cooker is SO easy to use! I don’t know if you know Anova, but allow me to introduce you. They exist to change the way people cook. They know how to help you transform an everyday task into a meaningful experience. and it brings us together too. Together around dinner is pretty great.
The Most Tender and Flaky Salmon Ever With Our Anova Precision Cooker:
Now I will share this amazing simple recipe, provided by Anova, but it’s more about the method of cooking. It’s not just salmon when cooking sous vide – you can transform so many proteins and vegetables into this kind of magic. They hang out in the sous vide “bath” until you’re ready to eat! There is no loss of quality or chance of overcooking. It’s just getting it right. And that makes it easier to plan any other dishes that are going with your meal to come out on time! Dinner happens on your schedule. That means perfect and predictable results every time!
Tender and Flaky Salmon:
What You Need:
4 salmon fillets
Salt and pepper
2 Tbsp EVOO
Fresh parsley (but you can use thyme, dill, shallots, citrus zest, etc.)
What You Do:
1 – First, prep your salmon. That means deboning it.
2 – Then, using a sharp knife, slice through the salmon and make sure to cut through the skin as well.
3 – You can divide each of those halves into 5-6 ounce portions, so that the resulting pieces are closer to square in shape than long skinny rectangles you would otherwise get.
4 – And then season the salmon generously with salt and pepper (black or white) – on all sides.
5 – Place your salmon pieces in a single layer inside a zipper-lock bag (you may need two).
6 – Then, add a couple of teaspoons of extra-virgin olive oil per salmon fillet, and use your hands to make sure it’s coated on all sides to prevent any sticking.
7 – Add your fresh aromatics, like dill, but make sure to not add any large chunks of food. This can damage the shape or texture of the salmon.
8 – Then, seal your zipper-lock bag and let your salmon rest in the fridge for at least 30 minutes, and up to overnight, because you want the salt to firm up the flesh.
9 – Set the temperature on your Anova Precision Cooker according to the chart, and allow it to preheat while the salmon rests.
10 – Then remove all of the air bag using a vacuum sealer or the water displacement method, and then add the salmon to the preheated water bath and cook for 30-45 minutes for one-inch salmon fillets, and 45-60 minutes for salmon fillets that are up to two inches thick.
Carefully remove the fillets from the bags using your hands or a fish spatula and place it on a double layer of paper towels. Use another paper towel to gently blot the surface dry. Discard the fresh aromatics, and remove the skin as well, if desired. Serve as is, or chill it and serve it cold! You can also sear it.
And that’s it! Gorgeous, right? I could not get over how delicious it was. We will be using our Anova Precision Cooker for all the upcoming holidays, you better believe. I love that they believe in providing people with the tools that the pros use to get consistent results every time. That makes it a perfect holiday gift! Sous vide cooking is such fun and you don’t have to be good at it (yet) to get Anova products. Chances are that you will be an expert in no time with the products, though!