Sous Vide Salmon with Lemon Foam

1 salmon fillet Salt and pepper to taste For the lemon foam: - 1 lemon - 1 cup water - 1 teaspoon soy lecithin

Ingredient substitutions

• Salmon fillet: A similarly sized trout fillet; its delicate texture and mild flavor suit the lemon foam.
• Lemon: An equal amount of fresh lime juice for a similarly bright citrus flavor.
• Soy lecithin: Sunflower lecithin in the same amount; it can help stabilize the foam.
• Water: An equal amount of light, unsalted vegetable broth for a little more savory depth in the foam.

Nutrition per serving

Estimated values for 1 serving

Drink pairing

A crisp, unoaked white wine such as Albariño
Its citrusy freshness complements the lemon foam while balancing the salmon's richness.

Non-alcoholic: Sparkling water with a squeeze of lemon

A modern twist on a classic dish, this sous vide salmon is served with a light and airy lemon foam for a burst of citrus flavor. The salmon is cooked to perfection using the sous vide method, resulting in a tender and moist texture.

Steps

1. Preheat the sous vide water bath to 130°F (54°C). 2. Season the salmon fillet with salt and pepper. 3. Place the salmon fillet in a vacuum-sealed bag and seal it. 4. Submerge the bag in the preheated water bath and cook for 30 minutes. 5. Meanwhile, prepare the lemon foam by juicing the lemon and straining the juice. 6. In a saucepan, combine the lemon juice, water, and soy lecithin. Heat the mixture over medium heat until it reaches a simmer. 7. Remove the mixture from heat and use an immersion blender to create foam. 8. Once the salmon is cooked, remove it from the bag and pat dry. 9. Serve the salmon with a dollop of lemon foam on top.

Tips for Sous Vide Salmon with Lemon Foam

• The salmon should look opaque at the edges and moist and slightly translucent in the center; avoid leaving it in the bath longer than needed, as its delicate texture can soften.
• The lemon foam is best served immediately; it loses volume as it stands, so have the plates ready before blending.
• Use a tall, narrow vessel for blending so the foam forms readily, and keep the blender head near the surface to incorporate air.

Storage

Refrigerate leftover salmon and foam separately within 2 hours and use within 3–4 days. Reheat the salmon until steaming hot; the foam is best made fresh.

Frequently asked questions

Can I prepare the lemon foam ahead?

It is best made just before serving because the airy texture gradually collapses. Have the strained lemon juice ready in advance.

How can I tell when the salmon is done?

It should be opaque around the edges and moist in the center, with flakes that separate gently when pressed.

Can I cook the salmon without a vacuum sealer?

A sturdy zip-top bag can work with the water-displacement method, provided it is designed for cooking and stays sealed and submerged.