SOUS-VIDE SALMON WITH CAPER-PARSLEY VINAIGRETTE

Sous-Vide Salmon With Caper-Parsley Vinaigrette image

Cooking salmon using a sous-vide machine produces the most buttery, flavorful fish imaginable. In this recipe, the fish is slathered with herbs before cooking, then topped with a caper-studded vinaigrette. You have two choices for preparing the salmon: One is to slightly undercook the fish, then sear it on a grill or under the broiler to crisp up the skin. The second is to cook it in the sous-vide machine until it's perfectly done, and serve it while soft and satiny all the way through.

Provided by Melissa Clark

Categories dinner, lunch, seafood, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

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Ingredients

1 (3 1/2-pound) boneless, skin-on side of salmon, cut into 4 pieces crosswise
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
Fine sea salt, as needed
1/4 cup fresh dill fronds
1/4 cup packed fresh parsley sprigs
2 scallions, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for brushing (optional)
1/4 cup thinly sliced red onion or shallot
1/4 cup fresh lemon juice, plus more to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped drained capers
2 small garlic cloves, finely grated or mashed to a paste
2 scallions, white and green parts only, thinly sliced
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
3/4 cup extra-virgin olive oil

Steps:

Place salmon pieces skin-side down on a rimmed baking sheet. Sprinkle flesh side with sugar and pepper, then season generously with salt to taste. Let sit while you prepare herb paste.
In a mini food processor or blender, combine dill, parsley, scallions and oil. Blend into a paste, then smear onto flesh side of salmon. Sandwich all four salmon pieces so flesh sides are touching, then place in a sous-vide bag. Transfer to the refrigerator to chill, at least 30 minutes and up to overnight.
Heat water with sous-vide machine to 113 degrees if grilling or broiling to sear the skin before serving, or 122 degrees if serving as is. Submerge salmon in its sous-vide bag in water, weighing it down if necessary to submerge, and cook for 2 hours, or until pink in the middle and barely flaking.
Make the vinaigrette: In a medium bowl, whisk together onion, lemon juice, parsley, capers, garlic, scallions, salt and pepper until combined. Whisk in oil in a slow, steady stream. Taste and add more salt, pepper and lemon juice to your liking.
If you'd like to sear the salmon skin for serving, heat grill or broiler and position rack 4 inches from heating element.
Brush salmon skin with oil. For grilling, lay pieces skin-side down in a grill basket, and grill until skin is lightly charred and crispy, 2 to 3 minutes. For broiling, transfer salmon pieces to a rimmed baking sheet and broil skin-side up until skin is lightly charred and crispy, 3 to 4 minutes.
Transfer to a serving platter and serve with vinaigrette on the side.