Recipe Details
Ingredients
-
1(8 ounce)salmon fillet
-
1shallot, finely chopped
-
1pinchsalt and pepper
-
1teaspoonolive oil
Cooking Directions
-
Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
-
Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
-
Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
-
Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories245 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 3g |
14% |
| Cholesterol 66mg |
22% |
| Sodium 147mg |
6% |
| Total Carbohydrate 4g |
2% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 23g |
46% |
| Vitamin C 6mg |
7% |
| Calcium 23mg |
2% |
| Iron 1mg |
4% |
| Potassium 491mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
