Hamilton Beach 33970 Manual page 11

Recipes
(cont.)
Sous Vide Salmon With Spinach and Parsley-Lemon Butter
Ingredients:
PARSLEY-LEMON BUTTER
1 stick (1/2 cup [118 ml]) unsalted butter, softened
1/4 cup (59 ml) finely chopped fresh flat-leaf parsley
1 tablespoon (15 ml) fresh lemon juice
2 cloves garlic, minced
1 teaspoon (5 ml) salt
1/4 teaspoon (1.3 ml) coarse black pepper
SALMON
4 (5–6 ounces [142–170 g] each) salmon fillets
4 cups (946 ml) water
1/2 cup (118 ml) kosher salt
1/4 cup (59 ml) sugar
3 cups (710 ml) ice cubes
SPINACH
5 ounces (142 g) baby spinach
1 teaspoon (5 ml) olive oil
1/8 teaspoon (0.6 ml) salt
Directions:
1. Select Sous Vide mode and set to 125°F (52°C) for 20 to 30
minutes for medium. Adjust temperature if desired doneness is
more rare or well-done.
2. Make the parsley-lemon butter. Add all ingredients to the bowl of
a food processor. Pulse several times or until smooth. Transfer
butter to a sheet of plastic wrap and roll into a log. Refrigerate
until ready to use.
3. In a large bowl, whisk together the water, salt and sugar until
sugar and salt are dissolved. Add salmon and ice. Refrigerate for
20–30 minutes.
4. Remove salmon from the brine and rinse with cold water. Pat the
salmon dry with paper towels.
5. Add one salmon fillet and about 1 tablespoon (15 ml) of the
parsley-lemon butter to each of 4 heat-seal bags. Seal bags but
do not vacuum completely. 75% vacuum is desirable for fish.
6. Divide spinach, olive oil and salt evenly between 2 heat-seal bags.
Vacuum lightly and seal.
7. When water reaches set temperature, add the salmon and
spinach pouches to the water bath and press START.
8. When cooking time has ended, remove pouches from water bath
and open.
9. If a sear is desired on the salmon, pat dry with paper towels and
sear in a large skillet over medium-high heat with olive oil or
butter.
10. Serve salmon over spinach with parsley-lemon butter.
Serves: 4
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