Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
You can get all the flavor of smoked fish without the dry texture. As we learned the first time we used the BioloMix, brining the salmon before precision cooking is the key to success for this recipe.
Ingredients for 2
- 4 cups ice water
- 1/4 cup kosher salt
- 2 (6-ounce) skin-on salmon filets
- 1 teaspoon smoked sea salt
- 1 teaspoon smoked black peppercorns, ground
- 1 teaspoon light brown sugar
- 1 tablespoon liquid smoke
Directions
Step 1
Whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes, or up to one hour.
Step 2
Set the BioloMix Sous Vide Cooker to 130°F (54°C).
Step 3
Remove the salmon from the brine and rinse with cold water. Pat dry and season with smoked salt, smoked pepper, and brown sugar.
Step 4
Place salmon in a large zipper lock or vacuum seal bag with the liquid smoke. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the salmon from the bag and place on a wire rack. Place wire rack on a rimmed baking sheet. Heat broiler to high.
Step 1
Broil salmon until the skin is crisp and golden brown, about 5 minutes. Serve.