- 5x 80g cut portions organic salmon
- 20g salt
- 20g sugar
- half vanilla pod
- 300ml corn oil
Sous Vide Salmon
Sous Vide Salmon
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Sous Vide Salmon recipe. The salmon is cooked in a Clifton Food Range water bath and the sous vide method creates a melt in the mouth dish.
Ingredients
Method
Trim the salmon portions so they are very neat and even.
Mix together the salt, sugar and vanilla and sprinkle on both sides of the salmon portions.
Leave in the fridge for 15 minutes and then wash well under iced cold water.
Dry the salmon. Place each portion into a vacuum pouch.
Mix the oil and vanilla pod well.
Place a small amount of oil into each vacuum pouch with a portion of salmon. Vacuum.
Store in the fridge until service.
For service, place a portion of salmon into a Clifton water bath set at 46ºC for 15 minutes.
Remove from oil, season and serve immediately.
For information on the full range of water baths from Clifton Food Range, visit our website www.cliftonfoodrange.co.uk
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
