Sesame Silk Salmon
Salmon is so photogenic!
Recipe:
- 6 ounces of fresh salmon with skin attached (de-scaled)
- 1 teaspoon of hot sesame oil
- salt and pepper to taste
- sesame seeds, black and white if desired
- 4 tablespoons vegetable oil
- smoked paprika, to taste if desired
Skin and season the salmon.
Bagged for sous vide.
This is so easy! All I did is flay off the skin with a very sharp knife and then season it with my salt, pepper, and sesame seeds. When I bagged the salmon I put the hot sesame oil in. Finally, the salmon bathes in the sous vide for 45 minutes at 50° C.
Weave the skin.
Transfer to spatula.
Fry in oil on high.
While the salmon cooks I cut the skin lengthwise into thin strips and then braid them into a basket weave. Up and over! After I season the skin with salt, pepper and sesame seeds, the weave goes into a small pan with hot vegetable oil on high heat for about 40 seconds on each side. Transfer the crispy skin to a paper towel to dry off any excess oil. As the skin cools, dash on some smoked paprika.
Be careful when taking the salmon out of the bag, it is reborn to have the texture of soft tofu! There is no need to sear this one, just serve it as is.
I can’t believe that sous vide salmon has the bite of a silky scallop with no fishy aroma. When you try it, it will transcend all of your expectations about salmon and turn you into a true believer of the la vida vide!
Maybe you should even eat this dish with a spoon…
Sprinkle on paprika.
Plate together for a nice surprise.
Lisa, this looks really yummy AND simple to make! I think I’m going to give this a shot. Thank you for sharing
Thank you!!! I love Spanish food so much, your pics are yummy.
holy cow you guys are insane… i mean that in a good way