Sous-vide salmon with Toshiba ER-GD400HK (低溫慢煮三文魚)

This is the first time I cooked a decent meal for myself:

Sous-vide NZ King Salmon, Sauteed French Savoy Cabbage with Smoked Streaky Bacon, Roasted Beetroot, Fennel and Orange Salad with Korean Honey Citron Vinaigrette... I ate over a pound of veggies, raw and cooked.

Before deciding whether I should get a sous vide emersion circulator, I want to try sous vide with Toshiba ER-GD400HK and whatever tools and gadgets I have at home.

Today I grabbed a piece of NZ chilled king salmon, some French savoy cabbage, beetroot, fennel bulb, red onion, with other ingredients I already had and cut a bundle of different herbs from my patio.

From left: Lemon thyme, Italian parsley and mint

This is how I sous-vide my salmon:

1. Allow salmon to sit in a cold milk-bath in the fridge for 30-minutes. Pat dry with kitchen towel.
2. Put the fish in a zip bag, season the fish with salt and pepper, extra virgin olive oil and fresh lemon basil. Try to expel as much air as possible to simulate a vacuumed sealed bag. Marinate for 5 minutes.
3. Choose an oven prove pan or cocotte which the zip bag can sit comfortable into it. Heat some water to 65℃ and immerse the bag completely into the water.
4. Put the pan/cocotte into the Toshiba ER-GD400HK and steam at 65℃ for 25 minutes.

Some recipes suggested to cook salmon at 50-60℃, but my hubby often have allergic symptoms to under-cooked seafood, so I decided to cook it at 65℃ for 25min. I cut the fish and took a pix, it was pink throughout with even doneness and the flesh flaked. It was very tender, succulent and melted in my mouth. This is what I want!!!

方法：

1. 把三文魚放入牛奶浸半小時。用廚紙印乾待用。(去腥和令魚肉更嫩滑)

2. 用海鹽和鮮磨黑椒為三文魚調味，把魚放入密實袋，淋上欖橄油，加入新鮮香草，盡量把空氣排出，封好袋口，醃5分鐘。

3. 用一個大小適中，可放入焗爐的鍋，加入水，燒熱至 65℃。放入密實袋，要確保魚塊完全浸在水中。

4. 將鍋放入水波爐，以適溫蒸氣 65℃ 蒸 25 分鐘即可取出上碟。

一般低溫慢煮魚會以 50℃－60℃ 烹調，但我老闆腸胃敏感，不適宜吃過生的海產，所以我以 65℃ 煮，亦是較安全的溫度。

補充：近日新聞報導三文魚多寄生蟲，低溫慢煮亦最少用 55℃ 以上烹調。