Salmon with Broccoli & Parsley Sauce
Sous Vide salmon carries the whole dish when perfectly cooked: no flakiness, no raw taste.
Prep Time 15 Minutes
Cook Time 20 Minutes
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!
- 500ml water
- 50g salt
- 2 skinless salmon fillets
- 15ml olive oil
- 200g broccoli florets
- 10g butter
- 10g plain flour
- 150ml milk
- Salt & black pepper
- 0.5g grated nutmeg
- 20g fresh parsley
1 hour before serving:
- Dissolve salt in a large bowl of water to prepare the brine. Brine the salmon fillets in the liquid before refrigerating for 20 minutes.
- Fill your sous vide water bath with water and preheat to 50ºC (122ºF) with 20 minutes cooking time.
15 minutes before serving:
- Once target temperature is reached, remove the salmon fillets from the brine before adding to a vacuum pouch along with the olive oil and sealing. Place the pouch into your sous vide water bath to cook for 20 minutes.
- Bring to a large pan of salted water to the boil. Blanch the broccoli florets for two minutes before placing them into cold water. Drain the water before setting the broccoli 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.