YOUR RECIPE FOR STEAM COOKING
Sous-Vide Salmon with Lemon and Thyme
Steaming, Steam-Roasting
Foods cooked at very low temperatures in the sous-vide method have wonderful texture and flavor.
Once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust.
![Combi-oven Salmon sous vide.](https://static.wixstatic.com/media/43d86e_ac32be4cf11c4c21a13b6ac6eecced46~mv2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/43d86e_ac32be4cf11c4c21a13b6ac6eecced46~mv2.jpg)
Foods that have been vacuum sealed should be cooked within 24 - 48 hours, and the Combi-steam oven is the perfect tool to do so. Once cooked they can be refrigerated for a few days before begin eaten or frozen. Salmon cooks relatively quickly in the sous-vide mode and once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust.
INGREDIENTS
1 lb. piece boneless, skin-on salmon
2 tbsp olive oil
3 strips lemon peel
3 sprigs thyme
1/4 tsp Kosher salt
1/4 tsp cracked black pepper
PREPARATION
Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees.
Season the salmon with salt and pepper. Place the salmon in a sous-vide safe bag and put the rest of the ingredients over the top. Vacuum seal the bag using the strongest seal.
![](https://static.wixstatic.com/media/43d86e_b9ee13d9cf3743ee99ba3ef093f5cd35~mv2.jpg/v1/fill/w_127,h_101,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/43d86e_b9ee13d9cf3743ee99ba3ef093f5cd35~mv2.jpg)
Place the bag in the perforated pan and cook in the sous-vide mode 135 degrees for 30 minutes. Remove from oven, cut open the bag and place the salmon on a rimmed baking sheet.
Change the mode to Broil 450 degrees and place the oven rack in the upper part of the oven close to the broiler. Broil the salmon for 5 minutes until slightly browned and crisped.
Serves 2