The secret to super moist and succulent salmon lies not only in the sous vide cooking process which ensures a proper temperature, but also in the brine. This brine incorporates salt and sugar which helps bring out the subtle sweetness of salmon and keeps the fish very tender and juicy. This goes very well with my Mushroom Paté.
Ingredients – Serves 4
- 1000g cold water
- 50g fine sea salt
- 35g sugar
- 4 – 170g salmon filets skin removed
Red Wine Butter
- 250g full bodied red wine
- 125g orange juice
- 60g balsamic vinegar
- 5g tomato paste
- 120g finely chopped shallots
- 1 bay leaf
- 113g butter at room temperature (approximately 1 stick)
- Place the water into a container big enough to hold and cover all four salmon filets and stir in the salt and sugar until completely dissolved
- Place the salmon filets in the brine and let rest in the refrigerator for 3 hours
- Remove filets and vacuum pack (refrigerate till needed) and cook sous vide at 125°F and cook the salmon for 25 minutes
Red Wine Butter
- Place the first 6 ingredients in a pot, bring to a boil and reduce until all the liquid is evaporated and the mixture has a jam like quality.
- Remove the bay leaf and allow to cool to room temperature.
- In a small bowl, mix the reduction with the butter until a uniform consistency is achieved. The butter will have a slight red tint to it with darker spots where the shallots are still present.
- Lay out a long piece of plastic wrap on a work surface
- Place the butter mixture along one edge and carefully roll it into a log shape. Twist the ends to seal the package and using your hands shape it into a uniform cylinder
- Refrigerate for at least 3 hours or until firm.
- Slice the butter into 1/2 in thick coins
- Remove salmon from vacuum pack and top with red wine butter coin