– Cooking Salmon Fillet without SousVide equipment

 

 

• Induction Cooktop       
• Induction Cook Pan    
• Bi Metal Thermo Stem Thermometer
• Self-seal Plastic Bag (Zigloc Bag)   

 

 

Salmon fillet about half inch thick

1) Salmon fillet preparation
– Absorb surface moisture on the salmon fillet with paper towel
– Coat both sides with sea-salt and black pepper
2) Vacuum creation – using water displacement method

3) Sous-Vide cooking
– Fill the induction cook pan with 2.5 litre of water
– Switch on the induction cooktop heating the water until its temperature reaching 47°C
– Turn the voltage of the induction cooktop to the lowest setting.
– Put the sealed ziploc bag in the induction cooking pan and cook the salmon fillet for 20 min
– Maintain water temperature between 47°C ~ 48 °C by switching on/off the induction cooktop

4) After Sous-Vide cooking pan-sear the salmon fillet to brown both sides.

 

 

1)  Induction cook pan mounted with thermometer and with Zigloc bag in water



2)  Timer

Serving with pickled ginger slices, pickled carrot julienne and broccoli

 

 

• Pesto                 1 tbsp
• Soy Sauce        1 tsp
• Sugar                1 tsp
• Milk                   1 tbsp
• (mixed all in low heat)