Hazelnut and Coriander Spiced Sous-Vide Salmon
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 servings
- ½cup hazelnuts
- 2½tablespoons coriander seeds
- 5tablespoons toasted sesame seeds
- 2tablespoons dried chamomile blossoms or contents of chamomile tea bags
- 2½teaspoons ground ginger
- Kosher salt and black pepper
- 10salmon fillets, 1 inch thick, about .25 pound each
- ¼cup extra-virgin olive oil
- 8tablespoons unsalted butter.
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
440 calories; 36 grams fat; 11 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 25 grams protein; 341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 350 degrees. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
- Step 2
In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes. Crush in a mortar and pestle or with a spice grinder.
- Step 3
Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder. Work in batches if necessary. Place in an airtight container and refrigerate until ready to use.
- Step 4
Season the fish with salt and pepper. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag. Drizzle fillets with oil. Submerge the bags halfway into the warm water (this creates a vacuum). Seal as airtight as possible, pushing out any excess air. Repeat with the remaining fillets.
- Step 5
Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature). Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer). Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
- Step 6
Transfer the salmon bags to a cutting board. Remove fish from plastic bags and gently pull off the skins (or use a butter knife). Transfer the cooked fillets to a plate for easier handling.
- Step 7
Melt the butter in a skillet over medium-low heat. Add about ⅔ of the fish spice, and increase the heat until the butter just starts to bubble. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds. Serve immediately, sprinkled with more fish spice, if desired.
Private Notes
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Cooking Notes
theboken
Why oh why would you remove the delicious skin? Seems like a crime against salmon! Instead, I'd finish this (post sous vide) by searing skin side down only in very hot pan for 30 sec to a minute to get it nice and crispy, while basting the naked side with the sauce.
Joan Danzansky
I often make sous vide salmon, although I keep it a little rarer (105-109 degrees for about 25 minutes). While the spice mix, with the butter, would be delicious, I am sure, I have found that adding a blackening spice to browned butter is excellent!
Ellen
I have made this three times. The last time I used my Sous vide and cooked the salmon (wild red) at 110 for about 25 minutes. Perfection. This is so great for a dinner party. Just a few minutes stovetop and you are done. It is a very beautiful dish. Well received by my guests.
Ellen
This was completely fabulous. We had a white king salmon and wanted to do something special with it. Served with your stir fried succotash and grilled asparagus. Party of 10 loved it. The Sous vide was the right way to handle this delicate fish. This would be perfect for halibut too.
Jeffrey Mendelssohn
This was...interesting. The salmon tasted velvety smooth throughout. I'm not sure if I liked it as the taste and texture was completely uniform. I added lemon zest to the spice mix-- Nathan mentioned it in the NYT cooking video but it was not included in the ingredients list here. I did not think the spice mix was overwhelmingly great. I've had better salmon dishes with less effort.
Markus
That fish sauce was a very unfortunate waste. Super boring flavors. And why remove the skin?
David
Made this with a large, wild-caught rainbow trout that I filleted and cut into 1/4# pieces. It was very good. We have added it to our list of great trout recipes.
Joe & Joan
We did not really enjoy this. The sous vide salmon was excellent (even with the reduced temp -- 109 F for 25 min). But the "fish spice" -- prepared as directed was at best tolerable. We would not make that again. A blackening spice (as previously suggested) would be much better.
David
May I substitute sole, or some other fish, for sous-vide'ing? For other fish, is the proper temperature still ~115F or, perhaps, higher or lower?
Dan Urbach
Don't have a sous vide so I grilled the salmon with just some olive oil. Only had pecans, roasted them (no need to remove skins). Otherwise all the same (a little less salt). Really delicious.
mcp
I use a Krups Coffee grinder for my spice grinding, DO NOT DO THIS FOR THIS RECIPE, it seems to have made hazelnut butter which has possibly destroyed the machine. ( I have a coffee grinder which I only use for spices, have had it for maybe ten years this is the first disaster.)
Kevin
The key for the spice grinder is to grind everything but the hazelnuts together. At the very end, add the hazelnuts and pulse it until it's just mixed together. If there's any clumping, you're done.
Ellen
I have made this three times. The last time I used my Sous vide and cooked the salmon (wild red) at 110 for about 25 minutes. Perfection. This is so great for a dinner party. Just a few minutes stovetop and you are done. It is a very beautiful dish. Well received by my guests.
Ellen
This was completely fabulous. We had a white king salmon and wanted to do something special with it. Served with your stir fried succotash and grilled asparagus. Party of 10 loved it. The Sous vide was the right way to handle this delicate fish. This would be perfect for halibut too.
theboken
Why oh why would you remove the delicious skin? Seems like a crime against salmon! Instead, I'd finish this (post sous vide) by searing skin side down only in very hot pan for 30 sec to a minute to get it nice and crispy, while basting the naked side with the sauce.
Joan Danzansky
I often make sous vide salmon, although I keep it a little rarer (105-109 degrees for about 25 minutes). While the spice mix, with the butter, would be delicious, I am sure, I have found that adding a blackening spice to browned butter is excellent!
Carol Adams
I love this recipe, and am ready to prepare it for guests. I wonder what to serve with the salmon, other than rice.
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