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Salmon with Lime Compound Butter and Asparagus
Salmon with Lime Compound Butter and Asparagus
Cooking salmon sous vide before giving it a quick sear ensures a flaky, tender texture on the inside and a golden, crispy finish on the outside.
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Yield: Makes 4 Servings
Ingredients
Lime Compound Butter
½ cup (113 grams) unsalted butter, softened3 tablespoons (19 grams) chopped green onion
1 clove garlic, minced
2 teaspoons (1 gram) lime zest
1 teaspoon kosher salt
Salmon
4 (6-ounce) skin-on salmon fillets (170 grams each)1 teaspoon (3 grams) kosher salt
½ teaspoon (1 gram) ground black pepper
Asparagus
1 pound (454 grams) fresh asparagus (tough ends removed)1 tablespoon (2 grams) chopped fresh dill
2 teaspoons (10 milliliters) olive oil
½ teaspoon (1.5 grams) kosher salt
1 tablespoon (15 milliliters) olive oil
Preparation Method
- Fill the Multi-Function Cooker with 4 quarts (3.8 liters) warm water.
- Place the Sous Vide Rack in the Multi-Function Cooker.
- Set the Multi-Function Cooker to Sous Vide Mode and set the temperature to 120°F (49°C).
- Press Start.
Make the lime compound butter:
- In the work bowl of a food processor, combine butter, green onion,garlic, lime zest, and salt.
- Pulse until smooth. Transfer mixture to a piece of plastic wrap. Shape into a log and wrap in plastic wrap.
- Freeze until ready to use.
Make the salmon:
- Sprinkle salmon with salt and pepper.
- Place 1 salmon fillet and 1 tablespoon (14 grams) lime compound butter in each of 4 (1-quart) heat-safe bags.
- Seal the bags but do not vacuum completely. (75% vacuum is desirable for fish.)
Make the asparagus:
- Divide asparagus, dill, oil and salt between 2 (1-quart) heat-safe bags.
- Seal the bags and vacuum lightly. (25% vacuum is desirable.)
- When the water reaches the set temperature, add the salmon and asparagus pouches to the water bath.
- Cover and press Start.
- Cook for 20-30 minutes for medium.
- Adjust temperature if more rare or more well-done is desired for either salmon or asparagus.
- When finished cooking, remove the pouches from the water bath.
- Remove asparagus and salmon from the pouches.
- Discard the water and wipe the Multi-Function Cooker clean.
- Set the Multi-Function Cooker to Sauté/Sear Mode, HIGH and press Start.
- Add oil.
- Pat salmon dry with paper towels.
- When oil begins to shimmer, add salmon to the Multi-Function Cooker, skin side down.
- Sear until skin is crispy and browned, 1-2 minutes.
- Turn salmon, and sear until browned, 1 minute more.
- Serve salmon and asparagus with remaining lime compound butter.