Sous vide salmon with crispy skin plus bacon and Brussels sprouts.
Sunday salmon cooked sous vide (under vacuum) with lots of crispy bits like the salmon skin, bacon, and Brussels sprouts.
- Cooking salt (iodised)
- Brussels sprouts
- Streaky bacon
- Sour cream
- Brine the salmon in cold water with a handful of salt and leave the salmon overnight in the refrigerator.
- Wash the salmon in cold running water to remove all the albumen.
- Seal in a vacuum bag.
- Heat the water in a water bath to 50 °C and cook the bagged salmon for 40 minutes.
- While the water bath is warming, slice the streaky bacon with a sharp knife.
- Put the Brussels sprouts into a lined baking tray and mound the sliced bacon on top of the Brussels sprouts.
- As the bacon cooks the fat renders, and the Brussels sprouts absorb the bacon fat.
- Cook the Brussels sprouts and bacon in an oven (starting cold) at 200 °C for 40 minutes.
- Once the salmon has cooked, open the bag and then gently peel off the skin.
- Place the salmon skin on a lined baking sheet and put it into a hot (240 °C) oven for about 10 minutes to get the skin crispy.
- Serve everything on a dinner plate which has been warming on top of the water bath and add a little sour cream.
I hope you’re enjoying your Sunday evening. If you make this dish, please let me know. Have a good night.