Sous Vide Seared Salmon With Wilted Spinach
A mouthwatering recipe for sous vide seared salmon with wilted spinach made with butter, olive oil, garlic, and lemon zest. *This post is sponsored by Hamilton Beach. All opinions are always my own.
On a recent trip to Aspen, CO for the Live Well event, Dr. Mike Roussell was telling me how amazing salmon turns out with sous vide cooking. I had fun chatting with him about tasty, healthy food. I love learning nutritious cooking tips from health experts.
I had only prepared pork chops with the sous vide method until trying out this salmon recipe. Now I can’t wait to try the sous vide method with steaks! It’s a fool-proof method of cooking that yields incredibly moist and tender meat. This sous vide seared salmon turned out just the way I like it, tender and flaky with a nice seared outer crust. I absolutely cannot wait to make this again!
Have you tried sous vide yet? You can play around with your own sous vide recipes and I’d love it if you’d share them with me!
Why I LOVE this sous vide cooker:
- The rack is great for separating your vacuum-sealed items
- Time and mode are really easy to set
- It doubles as a large slow cooker, so the multifunction is great (I’ve used it for both)
- The black and brushed stainless exterior makes it an attractive appliance to keep out on the counter
Sous Vide Seared Salmon With Wilted Spinach
Equipment
- Sous vide cooker
Ingredients
- 4 4 oz salmon filets
- 1 quart ice water
- 1/4 cup kosher salt
- zest of one lemon
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 2 cloves minced fresh garlic
- kosher salt and fresh cracked pepper to taste
- 10 oz fresh baby spinach
Instructions
- First, prepare a brine for the salmon by whisking 1/4 cup kosher salt into the ice water until dissolved.
- Add salmon to the ice water bath, cover and refrigerate for 30-45 minutes.
- Rinse salmon in cold water and pat dry.
- Prepare your Sous Vide cooker according to cooker recommendations for fish. I set mine to 130 degrees F.
- When Sous Vide setting is ready, vacuum seal your salmon in individual packets.
- If you don’t have a vacuum sealer, place salmon filets in a large sealable plastic bag and submerge in the water while sealing out the air. You want to remove as much air as possible.
- Set cooking time (mine was 30-40 minutes) and go about your business.
- When fish is ready, remove from water bath and pat dry.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large saute pan on medium-high heat. Add spinach and garlic and cook until wilted and soft.
- Place spinach into a covered serving dish and place in the oven on the lowest setting to keep warm.
- Heat the remaining tbsp butter and oil in the pan and sear each piece of salmon on both sides, sprinkling half of the lemon zest on each side before flipping.
- Serve salmon over bed of spinach and garnish with remaining zest.
Nutrition
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