The Sous Vide Cookbook. Williams Sonoma Test Kitchen

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      13

      Honey-Dijon Salmon with

      Maple-Glazed Carrots

      Always look for salmon that has been sustainably caught or farmed for both

      a healthy and a responsible choice. For a simpler side, offer broccoli rabe

      or chard briefly sautéed with garlic and olive oil.

      Prepare an immersion circulator for use according to the

      manufacturer’s instructions. Preheat the water to 130°F.

      Season the salmon on both sides with salt and pepper,

      then coat on both sides with the 2 teaspoons oil. Divide the

      fillets, garlic, thyme sprigs, and lemon slices evenly among

      4 locktop plastic freezer bags and seal the bags using the

      water immersion method (see page 10).

      When the water reaches 130°F, lower the bags into the water

      bath and clip the top of each bag to the side of the water

      basin. Cook for 45 minutes.

      Just before the salmon is ready, position an oven rack 4–6

      inches from the heat source and preheat the broiler. In a small

      bowl, whisk together the honey and mustard, mixing well.

      When the salmon is ready, remove the bags from the water

      bath, transfer the fillets to a plate, and pat dry. Discard the

      remaining contents of the bags. In a large broiler-safe frying

      pan over high heat, warm the remaining 1 tablespoon oil.

      When the oil is hot, add the salmon, skin side down, and cook

      until the skin is crisp, about 2 minutes. Spoon the honey-

      mustard mixture over the tops of the fillets and spread

      evenly. Transfer the pan to the broiler and broil until the

      honey-mustard mixture begins to bubble, about 5 minutes.

      Transfer the salmon to individual plates and place the

      carrots alongside. Serve right away.

      Water Temperature:

      130°F

      Time:

      45 minutes

      Sealing method:

      water immersion

      SERVES 4

      4 skin-on salmon fillets,

      6 oz each

      Kosher salt and freshly

      ground pepper

      1 tablespoon plus

      2 teaspoons extra-virgin

      olive oil

      4 cloves garlic

      8 fresh thyme sprigs

      4 lemon slices

      3 tablespoons honey

      2 tablespoons Dijon mustard

      Maple-Glazed Carrots,

      for serving (page 51)