Sous Vide Glazed Salmon

Serves 4

Cooking salmon is an excellent way to take advantage of the Kuraidori Precision Cooker.  The precise temperature control allows for a perfectly cooked piece of fish.  Flavor and great texture is abundant.  Take care to leave a space between the filets when vacuum sealing, otherwise the fish will bond together when cooking.  The glaze in this recipe provides a great taste.  Take caution that you do not burn the glaze as all broilers can be different.

Ingredients
 
For the glaze
3 tbsp brown sugar
3 tbsp pomegranate juice
2 tbsp balsamic vinegar
1 tsp whole grain mustard
1 tsp cornstarch
Pinch cayenne pepper

For the salmon
4 centre cut salmon fillets, 6 to 8 ounces each
1 tbsp olive oil
1 tbsp lemon zest
Salt and pepper to taste
 

Directions
For the salmon

1. Preheat the water bath to the desired doneness in the temperature chart given in the manual.  The recommended temperature would be 130°F which cooks it to medium. The temperature can be set higher or lower depending on your preferred doneness.

2. Remove skin and any pin bones from the salmon.  Drizzle each fillet with olive oil and sprinkle with salt, pepper and lemon zest.
3. Place the fillets in bags (making sure there is space between them).  Vacuum seal the bags or use the water displacement method.
4. Place the bags in the water bath and cook for 20 to 30 minutes.
5. Once cooked, carefully remove the salmon from the bag and place on a non-stick baking sheet.
6. Baste the salmon with the glaze making sure to cover the top and the sides.
7. Place the salmon under the oven broiler on the highest setting for 30 seconds or until the glaze firms up.
8. Serve and enjoy.

For the glaze

1. In a small saucepan add the brown sugar, pomegranate juice, balsamic vinegar, whole grain mustard, cornstarch and cayenne pepper and whisk them together.  Bring it to a boil over medium high heat.
2. Turn down the heat and simmer until thickened, about 1 minute.
3. Remove the glaze from the heat and set aside for basting.​

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