Sous Vide Salmon with Balsamic Pearls

A modern twist on a classic dish, this sous vide salmon is served with balsamic pearls for a burst of flavor and texture. The salmon is perfectly cooked to a tender and moist consistency, while the balsamic pearls add a tangy and sweet element to every bite.

Steps

1. Season the salmon fillet with salt and pepper. 2. Vacuum seal the salmon fillet with a drizzle of olive oil. 3. Preheat the water bath to 50°C (122°F) and cook the salmon for 30 minutes. 4. While the salmon is cooking, prepare the balsamic pearls. In a saucepan, heat the balsamic vinegar until warm. 5. In a separate bowl, dissolve sodium alginate in water using a hand blender. 6. Pour the warm balsamic vinegar into the sodium alginate mixture while blending, creating droplets that will form pearls. 7. Allow the pearls to sit in the mixture for 2 minutes, then strain and rinse gently with water. 8. Prepare a bath with water and calcium chloride. 9. Transfer the balsamic pearls to the calcium chloride bath and let them sit for 1 minute. 10. Remove the pearls from the bath and rinse gently with water. 11. Remove the salmon from the water bath and pat dry. 12. Serve the sous vide salmon with a spoonful of balsamic pearls on top. 13. Enjoy!

1 salmon fillet Salt Pepper Olive oil 150ml balsamic vinegar 1g sodium alginate 500ml water Calcium chloride, for bathing