Honey-Glazed Salmon
Enjoy immediately with our Butter Lettuce Salad and Citrus Vinaigrette.
🍳 Cook: 20 min
Ingredients
| 4 | salmon fillets (4-ounce/113g each) |
| 1 tablespoon (15 ml) | olive oil |
| 1 | lemon, zest only |
| — | salt and pepper to taste |
| 1/4 cup (60 ml) | honey |
| 2 tablespoons (30 ml) | Dijon-style mustard |
| 1 teaspoon (5 ml) | Worcestershire sauce |
| 1 tablespoon (15 ml) | butter, melted |
Instructions
- Fill and preheat the SousVide Supreme to your preferred degree of doneness (116F/47C for rare; 126F/52C for medium rare; 140F/60C for medium.)
- Remove skin and pin bones from the salmon, drizzle the fillets with olive oil, sprinkle with salt, pepper, and lemon zest.
- Put two fillets, slightly separated, into each of two small (quart/0.9 liter) cooking pouches and vacuum seal.
- Submerge the pouches in the water oven and cook for 20 to 30 minutes.
- Meanwhile, in a small bowl, combine the honey, mustard, Worcestershire sauce, and melted butter. Set aside.
- Remove the pouches and open them. Remove the fillets and pat them dry with paper towels.
- Brush the fillets generously with the glaze and sear the exterior with a kitchen torch (or under a preheated broiler) just until the glaze bubbles.
- Enjoy immediately with our Butter Lettuce Salad and Citrus Vinaigrette.