Faux Smoked Salmon Sous Vide. This got me thinking, and, while they’re on vacation, I discovered a sous vide hack involving a freakin’ beer cooler! It worked beautifully on my cheap steaks, turning them into a high end gourmet treat. I gushed to my parents long-distance (yes, they still have that!) and my dad recommended I borrow his sous vide
1 lb. salmon filet, skin removed (and saved for fried salmon skin!)
2 tablespoons brown sugar
2 teaspoons salt
about 2 tablespoons liquid smoke (enough to coat both sides of the salmon but not to overwhelm)
1 sprig dill
finely minced red onions
1. Slowly pour liquid smoke onto one side of salmon and use a pastry brush to coat evenly. Sprinkle sugar and salt over first side. Flip and repeat.
2. Refrigerate for at least 1 hour, up to 8 hours.
3. Heat water bath to 122º. If using the beer cooler hack, pour in water that’s about 130º. When the water reaches 128º, submerge salmon.
4. To submerge salmon, cut salmon into two equal filets. Place into a gallon ziploc bag (or vacuum bag), and sandwich a dill sprig in between them. To use the water-disperision method to push out the air, close the top almost all of the way. Slowly submerge the food in a water bath. The top can hang out of the crockpot or cooler, so long as the food is completely submerged. It should not float.
5. Let cook for 25 minutes.
6. Remove the bag from the water bath and either serve at this temp or cool and serve. Try a piece of baguette smeared with a bit of yogurt-dill-feta sauce, a few pieces of red onion, and topped with your smoked salmon. Nom!
– 1/2 cup natural yogurt (not Greek, ideally)
– 2 tablespoons softened cream cheese
– 2+ tablespoons finely chopped dill (or more, depending on your taste)
– 3 tablespoons finely crumbled feta
– 2 tablespoons finely chopped red onion
– dash white wine, to thin a bit
– salt to taste
Combine all ingredients. Let rest at least 20 minutes. Serve with sous vide smoked salmon.