Making my uncle Bill’s renowned dry Italian sausage every Christmas Eve is one of my earliest and most distinct gastronomic memories. Following Midnight Mass, they would be cooked and served with roasted red peppers on toast. These provided the inspiration for this new variant. Uncle Billy-style, letting them dry for a day or two definitely enhances the taste and tightens up the texture if you can resist eating them right away.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
Ingredients
- 1 (8 ounce) salmon fillet
- 1 shallot, finely chopped
- 1 pinch salt and pepper
- 1 teaspoon olive oil
Instructions
- Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
- Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
- Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
- Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.
Nutrition Facts
| Calories | 245 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 0 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 147 mg |
| Sugars | 1 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a keeper. When you cook salmon on the grill or in a skillet, by the time the center is done, the edges are often overcooked. The sous vide method makes the entire piece have the same doneness all the way through. In this case, its melt in your mouth perfect. I was concerned about the lack of spices in the recipe, so I lightly sprinkled Adoba on it, and that worked well. The only problem is one of the pieces fell apart and separated from the skin as I removed it from the bag. Next time I will cut the bag away, so I can easily slide a spatula under the fish.