Sous Vide Poached Salmon with Orange-Cilantro Beurre Blanc
Impress everybody with salmon cooked to perfection. Make the dish more interesting with this simple to make beurre blanc.
Servings: 2 persons
Ingredients
Poached Salmon
- Salmon Steaks
- Salt
- olive oil
Orange-Cilantro Beurre Blanc
- 1/4 Cup Orange Juice
- 1 Tablespoon lemon juice
- 1 Tablespoon Chopped Cilantro
- 1 Tablespoons Chopped Shallots
- 1 Cup Water
- Pinch Salt
- Pinch Sugar
Instructions
Poached Salmon
- Pre-heat the water bath to 115F and set for 25 minutes.
- Season salmon steaks with salt.
- Put salmon steaks into the sous vide bag with some olive oil.
- Seal the bag and start cooking.
- Submerge in an ice bath for 5 minutes.
- Serve with beurre blanc.
Orange-Cilantro Beurre Blanc
- Combine water, orange juice, lemon juice, cilantro, shallots, salt, and sugar in a small sauce pot.
- Reduce over medium heat until about 2-3 tablespoons left.
- Whisk in cold butter nuggets.