November 28, 2014

Sous Vide Cranberry-BBQ Salmon

Disclosure: I received a SousVide Supreme and Vacuum Sealer for review. All opinions expressed are forever and always entirely my own.

We survived! Or should that be written “We survived?”.

That statement could go either way for me. On the one hand, my Thanksgiving was a HUGE success (thanks Mom for all your help!). But on the other hand, I feel like I’ve been to the dentist, the DMV and just tried to return something at Walmart on the day after Christmas. Or to put it more succinctly: I’m pooped.

So today I plan to cozy up at home and mess around with all my leftovers. But since I’m not particularly excited about the idea of standing over my stove or dirtying more dishes (there is still a looming pile from yesterday!), I’m going to be relying heavily on my SousVide Supreme. I am certainly thankful to have one of these babies on days like today!

Cooking seafood sous vide is a total dream. Sometimes I’m less than confident when it comes to cooking seafood, because it can go from perfectly cooked to overcooked in a hot second. But with sous vide cooking, you select the exact temperature that you want your foods to achieve, so it’s almost impossible to overcook something. And I really can’t stand when my house smells all fishy (I have weird associations with food smells sometimes). But no stinky fish odor here! Everything is vacuumed sealed and contained in a nice, neat little package! Easy peasy.

I created a quick marinade for the salmon with some leftover cranberry sauce, cranberry juice and a little bit of store bought BBQ sauce. I used my Molded Cranberry Sauce in this recipe, but a chunkier cranberry sauce would work too (if it’s REALLY chunky, you might want to give it a whirl in your food processor or blender first). After marinating, I cooked the salmon fillets perfectly in my SousVide Supreme and then popped them under the broiler for a minute to give the tops some color. Like I said. Easy peasy.

If you don’t have a SousVide Supreme, you can certainly bake the marinated salmon in the your oven. BUT this is a GREAT time to buy a one if it’s something you’ve been considering. Because RIGHT NOW, the awesome folks at SousVide Supreme are having a Black Friday Deal. You can get a FREE Vacuum Sealer ($129.00 value!!) with any purchase of a SousVide Supreme water oven made between now and 12/02/14. How sweet is that?

Happy shopping!

Cheers,

Liz

P.S. This post contains affiliate links. Thanks for supporting companies that I believe in and helping me keep my little kitchen afloat. Hugs!

Sous Vide Cranberry-BBQ Salmon

Serves 2

Ingredients

• For the Salmon
• 2 tablespoons cranberry sauce
• 2 tablespoons BBQ sauce
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon cranberry juice
• 1 tsp. fresh lime juice
• 1/8 tsp. salt
• 2 (about 5-ounces each) boneless salmon fillets (I prefer skin off)
• Fresh cilantro, for garnish

• Special Equipment
• SousVide Supreme
• SousVide Vacuum Sealer and cooking pouches

Instructions

1. Make the marinade. In a shallow bowl, stir together the cranberry sauce, BBQ sauce, olive oil, cranberry juice, lime juice and salt. Remove about 1 1/2 tablespoons and reserve it for later. Add the salmon fillets and turn to coat them on all sides in the marinade. Cover and refrigerate for 1-2 hours.
2. While the salmon is marinating, fill your SousVide Supreme with water and pre-heat it to 140 degrees Fahrenheit (60 degrees Celsius).
3. Remove the salmon fillets from the marinade and place them in a small cooking pouch. Vacuum seal the pouch. Alternatively, you can use a zip-closure bag and use the displacement method to remove as much air from the bag as possible before sealing it closed. Submerge the cooking pouch in your pre-heated SousVide Supreme. Cover and cook for 25-30 minutes. Meanwhile, pre-heat your broiler.
4. Carefully remove the cooking pouch from the SousVide Supreme and remove the salmon. Place the salmon fillets on a broiler-safe pan. Brush with the reserved marinade and place under the broiler for 1-2 minutes, or until the marinade is bubbling.
5. Remove from the oven and serve immediately with a sprinkling of chopped cilantro, if desired.

Notes

1. You can use pomegranate juice in place of the cranberry juice.

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https://www.floatingkitchen.net/sous-vide-cranberry-bbq-salmon/