Sous Vide Salmon with Lemon Foam

Name: Sous Vide Salmon with Lemon Foam
Total time: 40 min
Yield: 1 serving
Cuisine: Molecular gastronomy
Ingredients: 1 salmon fillet; Salt and pepper to taste; For the lemon foam:; 1 lemon; 1 cup water; 1 teaspoon soy lecithin

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40 minTotal time

IntermediateDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

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, 350 kcal

Protein34 g

Carbohydrates4 g

Fat21 g

Fiber 0 g · Sugar 1 g · Sodium 520 mg

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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.

Main Dish Molecular gastronomy

Steps

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

Drink pairing

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

0% option: Sparkling water with a squeeze of lemon

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.