Sous Vide Honey-glazed Salmon

Sous Vide Honey-glazed Salmon
Sous Vide Honey-glazed Salmon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    lemon, zest only

  • salt and pepper to taste

  • 1/4

    cup honey

  • 2

    tablespoon dijon mustard

  • 1

    teaspoon Worcestershire sauce

  • 1

    tablespoon Butter; melted

Directions

Preheat the cooker to 126°F (medium rare). Remove skin and pin bones from the salmon, drizzle with olive oil, sprinkle with salt, pepper and lemon zest. Put two fillets, slightly separated, into each of two small cooking pouches and vacuum seal. Cook in water oven for 20 to 30 minutes. Meanwhile, in a snall bowl, combine the honey, mustard, Worcestershire sauce and melted butter. Set aside. Remove the pouches and open. Remove the fillets and pat them dry with paper towels. Brush the fillets generously with the glaze and sear the exterior with a kitchen torch or under a preheated broiler, just until the glaze bubbles.

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