Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Citrus and Olive Oil Roasted Salmon

Name: Citrus and Olive Oil Roasted Salmon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 Tbsp of fresh mandarin juice plus 1 large mandarin (78g), sliced into thin rounds; 2 Tbsp of fresh lime juice plus 1 large lime (75g), sliced into thin rounds; 2 Tbsp of fresh lemon juice plus 1 small lemon (120g), sliced into thin rounds; 1.5 tsp of honey; 3 cloves of garlic (7g), finely grated; 0 of Kosher salt and freshly ground black pepper; 5 Tbsp of extra-virgin olive oil; 1 (2-pound) of skinless salmon filet, preferably center-cut; 0.5 cup (60g) of pitted castelvetrano olives, hand-torn in half or thirds; 0 of Hand-torn fresh dill fronds, for garnish; 0 of Whole fresh flat-leaf parsley leaves, for garnish

Susan Vu

November 15, 2022

This roasted salmon recipe comes together quickly and mimics the flavor and buttery texture of fish poached in copious amounts of olive oil. This method uses less than a 1/3 cup of olive oil but the finished salmon stays incredibly moist and flavorful thanks to ample fresh citrus and a touch of steam from the Anova Precision Oven. The oven perfectly cooks the salmon in around 30 minutes, so it is a dish that is special enough to make for weekend company but also easy enough to whip up for a quick weeknight dinner. Make sure to store any leftover fish covered in the vinaigrette (this will keep it from drying out) and enjoy it chilled in salads or break it up with a fork and use as an alternative to tuna fish in a sandwich.

Serves

Prep Time

00:20

Cook Time

00:25

5 (3)

1855

Ingredients

2 Tbsp

fresh mandarin juice plus 1 large mandarin (78g), sliced into thin rounds

2 Tbsp

fresh lime juice plus 1 large lime (75g), sliced into thin rounds

2 Tbsp

fresh lemon juice plus 1 small lemon (120g), sliced into thin rounds

1.5 tsp

honey

3 cloves

garlic (7g), finely grated

Kosher salt and freshly ground black pepper

5 Tbsp

extra-virgin olive oil

1 (2-pound)

skinless salmon filet, preferably center-cut

½ cup (60g)

pitted castelvetrano olives, hand-torn in half or thirds

Hand-torn fresh dill fronds, for garnish

Whole fresh flat-leaf parsley leaves, for garnish

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 20%

Temp: 300°F

Heat: Rear

2. Prep the Salmon

In a 9- by 13-inch baking dish, whisk together the mandarin juice, lime juice, lemon juice, honey, garlic, a large pinch of salt, and several large grinds of black pepper. Slowly whisk in the olive oil. Season the salmon liberally on all sides with salt and pepper then place the fish top-side-up in the baking dish. Spoon the vinaigrette over the top of the salmon.

3. Add Citrus Slices and Insert the Probe

Sprinkle the olives around the fish then stir into the vinaigrette. Shingle the citrus slices over the top of the salmon then spoon with some of the vinaigrette. Insert the probe into the thickest part of the fish.

4. Cook

Rack

Transfer the baking dish to the oven, attach the probe, and cook until the probe reaches the set internal temperature, 20 to 35 minutes, opening the oven and spooning the vinaigrette over the salmon once after 10 minutes. The timing for this step will vary depending on the thickness of your fish.

Sous Vide Mode: Off

Steam: 20%

Temp: 300°F

Heat: Rear

125°F Probe Target

5. Rest, Garnish, and Serve

Remove the baking dish from the oven, remove the probe, and rest the salmon for 5 minutes. Garnish with dill and parsley and serve immediately.