Sous Vide Cranberry-BBQ Salmon

• Seafood

  • 2 5-ounces each boneless salmon, boneless

• Produce

  • 1 Cilantro, fresh

• Condiments

  • 2 tbsp Bbq sauce
  • 2 tbsp Cranberry sauce
  • 1 tsp Lime juice, fresh

• Baking & Spices

  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Drinks

  • 1 tbsp Cranberry juice

• Other

  • SousVide Supreme
  • SousVide Vacuum Sealer and cooking pouches

Found on floatingkitchen.net

Description

Ingredients

• For the Salmon
• 2 tablespoons cranberry sauce
• 2 tablespoons BBQ sauce
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon cranberry juice
• 1 tsp. fresh lime juice
• 1/8 tsp. salt
• 2 (about 5-ounces each) boneless salmon fillets (I prefer skin off)
• Fresh cilantro, for garnish
• Special Equipment
• SousVide Supreme
• SousVide Vacuum Sealer and cooking pouches

Directions

• Make the marinade. In a shallow bowl, stir together the cranberry sauce, BBQ sauce, olive oil, cranberry juice, lime juice and salt. Remove about 1 1/2 tablespoons and reserve it for later. Add the salmon fillets and turn to coat them on all sides in the marinade. Cover and refrigerate for 1-2 hours.
• While the salmon is marinating, fill your SousVide Supreme with water and pre-heat it to 140 degrees Fahrenheit (60 degrees Celsius).
• Remove the salmon fillets from the marinade and place them in a small cooking pouch. Vacuum seal the pouch. Alternatively, you can use a zip-closure bag and use the displacement method to remove as much air from the bag as possible before sealing it closed. Submerge the cooking pouch in your pre-heated SousVide Supreme. Cover and cook for 25-30 minutes. Meanwhile, pre-heat your broiler.
• Carefully remove the cooking pouch from the SousVide Supreme and remove the salmon. Place the salmon fillets on a broiler-safe pan. Brush with the reserved marinade and place under the broiler for 1-2 minutes, or until the marinade is bubbling.
• Remove from the oven and serve immediately with a sprinkling of chopped cilantro, if desired.

Nutrition