This post is sponsored by Everywhere Agency on behalf of FoodSaver®; however, all thoughts and opinions expressed are always my own.
I love trying new ways to cook, and how using a different technique can completely change a recipe! I took one of my favorite recipes, salmon, added some familiar spices but then instead of roasting it, I sous vide it. This Sous Vide Paleo Salmon is flaky and delicious! You might be wondering – what is sous vide cooking? Sous vide cooking involves vacuum sealing food in airtight bags then cooking it in a circulating water bath. Seems complicated, but it is actually very simple and food comes out moist and delicious every time.
My go-to sous vide equipment is hands down FoodSaver’s Sous-vide Vacuum Seal Bags and FoodSaver FM2000 Vacuum Sealing System. Both pieces work together seamlessly to take the guess work out of sous vide cooking. Why FoodSaver? I have always been a fan of FoodSaver because as someone who is on a budget, I love buying grass-fed meats when they are on sale. When I come home with a grocery haul, I vacuum seal my meats and stick them in the freezer for later use! This seals in all the flavor and keeps everything nice and fresh. Best part – you can take these frozen meats and put them right into the sous vide bath!
Important things to note when sous-vide cooking. Starting with the right equipment is a must to ensure your meal comes out perfect! You want to make sure your sous vide bags are completely airtight, like FoodSaver’s Sous-vide Vacuum Seal Bags. Airtight bags prevent your bags from floating, which makes sure your meal is cooking consistently. Consistency is key for sous vide cooking! Second is strong bags. You don’t want wimpy bags that can tear or not withstand the heat of your water bath.
You can conveniently find both FoodSaver’s Sous-vide Vacuum Seal Bags and FoodSaver FM2000 Vacuum Sealing System at Target, and during the month of July FoodSaver is offering 20% off both products!
Easy Sous Vide Paleo Salmon
Ingredients
- 4 6oz wild caught salmon filets
- 4 tbls extra virgin olive oil
- 4 tbls fresh squeezed orange juice
- 4 large tarragon sprigs
- 1 small shallot thinly sliced
- Sea salt
Directions
- Season salmon filets liberally with sea salt and place in fridge for at least 30 minutes.
- While salmon is chilling, mix together olive oil and orange juice.
- At this same time, make your water bath. Fill a large stock pot with water then attach your sous vide machine. Set the temperature to 120 degrees.
- Remove salmon from fridge and place each filet into a quart FoodSaver Sous-vide Vacuum Seal Bag. Pour two tablespoons of the olive oil and orange juice mixture into each bag along with a sprig of tarragon and a few pieces of shallot.
- Take each bag individually and place the unsealed end into the FoodSaver® FM2000 Vacuum Sealing System. Turn the knob to operate and push “vac/seal.” Then let the machine work its magic.
- Place all four sealed FoodSaver Sous-vide Vacuum Seal Bags into the water bath after it reaches 120 degrees.
- Cook for 45 minutes.
- Once the salmon is done, carefully remove from bags. The salmon is going to be super moist and flaky!
- Serve with a fresh arugula salad tossed in a little olive oil and orange juice.
x Vanessa
