Sous Vide Salmon with Balsamic Pearls

Name: Sous Vide Salmon with Balsamic Pearls
Total time: 40 min
Yield: 1 serving
Cuisine: Molecular gastronomy
Ingredients: 1 salmon fillet; Salt; Pepper; Olive oil; 150ml balsamic vinegar; 1g sodium alginate; 500ml water; Calcium chloride, for bathing

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40 minTotal time

IntermediateDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Olive oil A neutral oil such as grapeseed oil
Balsamic vinegar Aged sherry vinegar, though the pearls will be less sweet
Calcium chloride Food-grade calcium lactate, following its package guidance for a similar setting bath

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein31 g

Carbohydrates15 g

Fat18 g

Fiber 0 g · Sugar 13 g · Sodium 650 mg

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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.

Main Dish Molecular gastronomy

Steps

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

Tips for Sous Vide Salmon with Balsamic Pearls

A smooth, thick balsamic base helps droplets hold their shape; if the pearls spread, the mixture may be too thin.
Use a squeeze bottle or pipette for more uniform pearls, and keep the calcium bath and rinse water in separate bowls.
The salmon should look opaque and moist, with flakes that separate gently; avoid handling it roughly after cooking.

Drink pairing

A dry sparkling wine
Its crisp acidity and bubbles complement the salmon's richness and the sweet-tangy balsamic pearls.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate cooked salmon and pearls in separate airtight containers within 2 hours; use within 3–4 days. Reheat the salmon until steaming hot, and serve the pearls chilled or at room temperature.

Frequently asked questions

Why are my balsamic pearls not holding their shape?

The balsamic mixture may be too thin, or the droplets may not have spent enough time in the setting bath. Check that the alginate is fully blended and the bath is mixed evenly.