Seasoning and aromatics for salmon
So the hard part is done and you are well on your way to becoming a master of all things sous vide! However, as well as experimenting with times, tenderness and texture, it’s important to never underestimate the power of seasoning your salmon.
The act of adding some simple herbs or spices to your perfectly cooked salmon fillet can create some interesting flavour combinations. Seasoning your slowly cooked fish is the ultimate final touch!
Some flavours work better than others and some seasoning is best to sprinkle just before serving. As a general rule, use less seasoning than you would do when cooking traditionally, as flavours get locked in when vacuum sealing, resulting in a more intense flavour.
Great flavour combinations
Fresh herbs: Fresh herbs are usually not aromatic enough for sous vide, but with salmon dishes fresh is best to not overpower the delicate flavour of the fish. Dill goes hand in hand with salmon, and thyme, parsley and tarragon also go nicely. Or why not try lemongrass for a lush, zesty flavour?
Buttery and creamy sauces: Hollandaise, Béarnaise and Mornay sauce are all ideal accompaniments for fish dishes, and are best served after the dish has been plated up.
Glazing: For a stronger flavour, why not glaze the salmon filet before cooking sous vide? If you're cooking an asian-inspired dish, coat the salmon with a mix of soy sauce and brown sugar before vacuum sealing. We also love a sticky honey and soy sauce glaze for a smokey BBQ flavour!
Be aware when seasoning with...
Salt: Adding salt to the vacuum sealed pouch before cooking will result in the fish being ‘cured’, creating a tougher texture and a stronger taste. Add salt and pepper to taste after serving.
Chilli: Sous vide cooking can create stronger and more intense flavours, so it’s best to use chilli sparingly. This is especially true when cooking fish and seafood, as the chilli can overpower the delicate flavours. Add chillis to a tomatoey sauce which you can serve up after removing the ingredients from the water bath.
Garlic: Garlic is another strong flavour that can intensify in the water bath and become overwhelming. Use garlic lightly when cooking fish dishes, and add it to a sauce or other accompaniment for after serving.