need a swift browning for flavor
and a crusty exterior. A minute or two
in a very hot frying pan will give them
that tasty finish.
10
Vacuum seal fish fillets
with aromatics such as
garlic, thyme, and lemon
to infuse extra flavor.
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)
14
Pork Chops with Jalapeño–
Agave Nectar Salsa
Pork is often quite lean, and cooking it sous vide will ensure it turns out moist and
tender. For the most flavorful result, look for a heritage breed, such as Berkshire
or Duroc. Accompany the chops with rice pilaf and wilted greens.
Prepare an immersion circulator for use according to the
manufacturer’s instructions. Preheat the water to 140°F for
medium-rare, 150°F for medium, or 160°F for well done.
Season the pork chops generously on both sides with salt and
pepper, then sprinkle both sides evenly with the cumin. Divide
the chops and onion evenly among 2 vacuum bags, arranging
the chops in a single layer, and vacuum seal closed.
When the water reaches the desired temperature, lower the
bags into the water bath and clip the top of each bag to the
side of the water basin. Cook for 1–4 hours.
While the chops cook, make the salsa. In a bowl, stir together
the jalapeño, onion, garlic, cilantro, parsley, vinegar, agave
nectar, and olive oil. Season to taste with salt and pepper.
Cover and refrigerate until serving.
When the pork chops are ready, remove the bags from the
water bath and transfer the chops to a plate. Discard the
onion. Pat the chops dry and let rest for 10 minutes.
Preheat a stovetop grill pan over high heat until hot. Brush with
the grapeseed oil. Add the chops and sear, turning once, until
charred and golden, about 2 minutes per side.
Transfer
