HAZELNUT AND CORIANDER SPICED SOUS-VIDE SALMON
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
- In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.
- Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.
- Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.
- Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
- Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.
- Melt the butter in a skillet over medium-low heat. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 36 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 11 grams, Sodium 341 milligrams, Sugar 0 grams, TransFat 0 grams
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Naurto Hinata
[email protected]I'm always looking for new salmon recipes, and this one definitely fits the bill. The hazelnut and coriander crust is a unique and delicious twist.
Jessie
[email protected]This salmon dish is a great way to change up your usual salmon routine. The hazelnut and coriander crust is a nice change from the usual lemon and dill.
AR Mughal
[email protected]I'm new to sous vide cooking, but this recipe was easy to follow. The salmon turned out great, and I'm excited to try more sous vide recipes.
nerve brack
[email protected]This recipe is a little time-consuming, but it's worth the effort. The salmon is so flavorful and moist, and the crust is perfectly crispy.
Joshua Whitfield
[email protected]I'm not a big fan of coriander, but I still enjoyed this dish. The hazelnut flavor was strong enough to balance out the coriander.
Emily Scott
[email protected]I love that this recipe uses simple ingredients. I always have hazelnut and coriander on hand, so I can make this dish anytime I want.
Loonie ML
[email protected]This salmon dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Lilian Ombako
[email protected]I'm always looking for new ways to cook salmon, and this recipe is definitely a winner. The hazelnut and coriander crust adds a nice crunch and flavor to the fish.
Prince Ismail
[email protected]I made this dish for a dinner party last weekend, and it was a huge success. Everyone loved the unique flavor of the hazelnut and coriander crust.
Sonia Iribhogbe
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
Omar Farok
[email protected]The sous vide method really makes a difference in this recipe. The salmon was cooked evenly throughout, and it was so moist and tender. I'm definitely going to start using sous vide more often.
Sheikh haider kaml Sheikh haider
[email protected]I love the combination of hazelnut and coriander in this recipe. It's a great way to add a little something extra to salmon without overpowering the natural flavor of the fish.
Bogura Sol Sagor
[email protected]Five stars! This salmon dish is a keeper. The hazelnut and coriander crust was crispy and flavorful, while the salmon itself was moist and flaky. It was a hit with my family and friends.
Adam Abdullah
[email protected]I'm not usually a fan of salmon, but this recipe changed my mind. The spices were subtle yet noticeable, and the salmon was cooked to perfection. I'll definitely be making this again!
Athenkosi Moni
[email protected]This salmon dish was an absolute delight! The hazelnut and coriander spices blended perfectly, creating a unique and flavorful crust. The sous vide method ensured that the salmon remained moist and tender throughout. Highly recommended!