Sous Vide Cured Salmon Recipe

Cooking Directions

• STEP 1.In a bowl, mix together salt, sugar, and spices to make the curing mixture.
• STEP 2.Rub the curing mixture all over the salmon fillets, ensuring they are evenly coated.
• STEP 3.Place the salmon fillets in a vacuum-sealed bag and seal tightly.
• STEP 4.Preheat the sous vide water bath to 125°F (52°C).
• STEP 5.Submerge the sealed bag of salmon in the water bath and cook for 1 hour.
• STEP 6.Remove the salmon from the water bath and let it cool to room temperature.
• STEP 7.Refrigerate the salmon for at least 4 hours or overnight to allow the flavors to develop.
• STEP 8.Slice the sous vide cured salmon thinly and serve as desired.

Cooking Tips

• Use fresh, high-quality salmon for the best results.
• Adjust the curing time according to the thickness of the salmon fillets.
• For added flavor, you can add herbs or citrus zest to the curing mixture.
• Serve the sous vide cured salmon with a dill sauce or lemon wedges for a refreshing touch.

Storage and Serving

• Store the sous vide cured salmon in an airtight container in the refrigerator for up to 3 days.
• Serve the salmon chilled or at room temperature.
• Enjoy the sous vide cured salmon on its own, with crackers, or as part of a salad or sandwich.