Salmon with orange vacuum-cooked (sous vide) served with avocado cream, or salmon CBT (low-temperature cooked)…
Do you know the technique of vacuum cooking or sous vide? The vacuum cooking method allows you to cook food evenly so there are no temperature differences between the inside and the outside; this enables the product to retain the food’s natural moisture, making it softer, juicier and more flavorful. To perform vacuum cooking you need special bags, a pump to extract the air and a device that keeps the cooking temperature constant and always below 212°F.
I love the vacuum cooking technique and if there’s something I love more than other preparations, it’s sous vide salmon, a light dish you can vary in many ways, but thanks to this technique it turns out incredibly tender and succulent.
In this recipe I explain how to prepare orange sous vide salmon with a side of avocado cream. Ready to run to the kitchen? Let’s go — you’ll see how delicious it is, and then take a look at the recipe for Seabass fillet vacuum-cooked with mustard and honey sauce!

do you want to read the recipe in English? Here it is: Vacuum-cooked oranged salmon with avocado cream

Check out these salmon recipes:

Difficulty: Very easy
Cost: Medium
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Slow cooking
Cuisine: Italian

Ingredients

1.1 lbs salmon (two steaks)
1 avocado (medium)
3 oranges
1 lemon
to taste salt
to taste parsley
to taste extra virgin olive oil
1/2 teaspoon cornstarch (maizena)

Tools

1 Sous vide cooker for sous vide cooking
1 Blender / Mixer

Preparation

Place the salmon in a bowl and pour over the juice of two oranges (about 3.4 fl oz, roughly 1/3 cup), a little oil, parsley and orange zest.
Let it marinate in the refrigerator for 30 minutes, turning it from time to time.
Heat a cast-iron griddle (or non-stick) very, very well and sear the salmon for 10 seconds per side.
Place the salmon in a vacuum-seal bag and remove the air (you can use a vacuum pump or immerse almost the entire bag in water, close it leaving a small opening and let the remaining air escape before sealing).
Cook at 126°F for 30-40 minutes — the exact time depends on the thickness of the fillet.
Take the leftover marinade, add the tip of a tablespoon of cornstarch (a small amount), stir and let it thicken over heat.
You should obtain a thick but still pourable sauce.
Peel the avocado — it should be soft but still with a bright, light-colored flesh — and blend it with lemon juice, orange juice, salt, oil and parsley.
You should obtain a smooth, velvety cream.
Spread some avocado sauce on the plates, gently remove the salmon fillets from the bag without breaking them and place them on top of the cream.
Pour a little of the sauce made from the marinade that you let thicken and serve.
You’ll see — this original and distinctive dish will be a hit with your guests; the tender, juicy salmon will make them fall in love at first bite!!
“Read my review of the Zwilling Fresh & Save low-temperature cooking set: Zwilling Fresh&Save.”
If you liked this recipe, also check out:
–Seabass fillet vacuum-cooked with mustard and honey sauce;
–Slow-cooked veal stew with potatoes (slow cooker);
–Salmon fillet in avocado sauce;
–Baked salmon fillet gratin with lemon.