HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
- In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.
- Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.
- Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.
- Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
- Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.
- Melt the butter in a skillet over medium-low heat. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 11 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams
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Katherine Jennings
[email protected]Overall, this was a great recipe. The salmon was cooked perfectly and the crust was flavorful. I would definitely recommend it to anyone looking for a delicious and easy salmon dish.
Nafid khan
[email protected]This recipe was a bit too spicy for my taste, but otherwise it was delicious. I would recommend using less coriander next time.
Ryan the fire guy Fire guy
[email protected]I tried this recipe and it was a disaster. The salmon was overcooked and the crust was burnt. I would not recommend it.
Nawas Nawas
[email protected]This was a great dish! The salmon was cooked perfectly and the crust was delicious. I would definitely make it again.
Brent Harrelson
[email protected]I loved this recipe! The salmon was moist and flaky, and the crust was crispy and flavorful. I would definitely recommend it.
Henry Inan
[email protected]This recipe was amazing! The salmon was cooked perfectly and the crust was so flavorful. I will definitely be making this again.
Thiago Silva
[email protected]I'm not sure what I did wrong, but my crust didn't turn out crispy at all. It was more like a soft paste.
fatma gamal
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit with my guests. The salmon is always moist and flavorful, and the crust is crispy and delicious.
pilz 360
[email protected]I followed the recipe exactly and the salmon came out overcooked. I think I'll try cooking it for a shorter time next time.
Rimon Mia
[email protected]This is a great recipe for a special occasion. The salmon was cooked perfectly and the crust was delicious. I would definitely recommend it to anyone looking for a flavorful and impressive dish.
Shokat Ali12
[email protected]I substituted the coriander with parsley and it turned out great! The hazelnut crust was a bit too crunchy for my taste, so I might try using almonds next time.
Shariqueali Solangi
[email protected]The salmon was a bit dry, but the crust made up for it. I would recommend using a higher quality salmon next time to get a better result.
Charles Denney
[email protected]This recipe was easy to follow and the results were amazing. The salmon was cooked to perfection and the hazelnut and coriander crust was a great addition. I served it with roasted vegetables and it was a hit with my family.
Angela Rowbal
[email protected]I'm not a big fan of salmon, but this recipe changed my mind. The spices and the sous vide method made it so delicious and moist. I'll definitely be making this again!
Jacki Grant
[email protected]This salmon dish was an absolute delight! The hazelnut and coriander crust was incredibly flavorful and complemented the delicate taste of the salmon perfectly. The sous vide cooking method resulted in a moist and tender fish that melted in my mouth.