Air Sous Vide Sweet and Spicy Salmon
Achieve perfectly cooked sweet and spicy salmon using the Electrolux Air Sous Vide!
Ingredients
- 1-1 1/2 lbs salmon fillets scales and bones removed. Cut into 4-6 equal portions. (I prefer a wild caught sockeye salmon)
- 1 tsp honey mixed with 1/2 tsp water, set aside
- 1 tbsp toasted white/black sesame seeds
- 1 recipe salt water brine recipe to follow
- 1 recipe spicy salmon marinade recipe to follow
Salt Water Brine
- 1 cup cold water
- 1 tbsp salt
Spicy Salmon Marinade
- 1/4 cup soy sauce I prefer low sodium
- 2 tbsp siracha add to taste
- 1/2 tsp toasted sesame oil
- 1/2 tsp ginger powder (or ½ tbsp fresh ginger paste)
- 1/2 tsp garlic powder (or ½ tbsp fresh garlic paste)
Instructions
Salt Water Brine
- Mix 1 cup of cold water with 1 tbsp of salt in a large flat container. Stir until the salt dissolves.
- Place fish, flesh side down, in a single layer into the brine. If you need more brine, feel free to mix more using the same ratio: 1 cup cold water to 1 tbsp salt.
- Leave the fish in the brine for 30 minutes. After 30 minutes, rinse the fillets with cold water and place into the marinade.
Spicy Salmon Marinade
- Place the ingredients for the marinade in a container large enough to hold the fish in a single layer. Mix the ingredients well with a whisk. Add the fish and cover. Set aside at room temperature if cooking within the hour or place in the refrigerator and allow to marinate for up to 24 hours.
Air Sous Vide Sweet and Spicy Salmon
- Remove the fish from the marinade. Pat the skin side with paper towels to dry it as best as possible. Add the salmon into vacuum seal bags and remove the air from the pouches following your vacuum sealer's directions. Do not overcrowd the bags.
- One the salmon has been vacuum sealed, place the pouches on a sheet pan on the middle rack of the cold Electrolux oven. Chose "Oven Modes" from the menu and select "Air Sous Vide." Set the temperature for 125 degrees and the time for 45-60 minutes, depending how well done you want your salmon. I chose 45 minutes since I would be searing them afterward.
- When the salmon have 2 minutes left to cook, preheat a cast iron pan over medium-high heat.
- When the oven beeps and the salmon is done, remove from the oven and open the vacuum sealed pouches. Pat the salmon with paper towels to dry as best as possible.
- Add a little oil to your hot cast iron pan and then carefully place the cooked salmon filets, skin side down, into the pan. While the skin crisps, lightly brush the flesh side of the salmon with diluted honey and sprinkle with toasted sesame seeds--be careful so the oil does not splatter as this could be dangerous.
- After the skin has cooked for a minute or two (until it easily releases from the pan), flip and cook the fish flesh side down for 30 seconds to 1 minute. Remove from pan and serve.
Notes
We love to serve this sweet and spicy salmon in an Asian inspired rice bowl. We flake the fish and eat it with seasoned jasmine rice (mirin and furikake), pickled onions, cucumbers and a spicy kewpie mayo. It's SO delicious!