Sous Vide & Grilled Atlantic Salmon


Portioned salmon
4 pieces
Olive oil
Sea Salt
Cracked Pepper
Maple Chili Sauce
Maple syrup
200 ml
1 tsp
Chili flakes
1 tsp
1 clove, crushed
To taste
Grilled Vegetables
Baby Potatoes
20, Pre-Blanched
Yellow Bell Pepper
1 cut in 1 inch wide strips
Red Bell Pepper
1 cut in 1 inch wide strips
1 cut into 2 inch coins
Corn on the Cob
2 cut in 3-4pieces
Olive oil
Sea Salt
Cracked Pepper


Grilled Vegetables
  1. Toss all vegetables and potatoes with olive oil and salt and pepper
  2. Squeeze ½ a lemon
  3. Set aside for grilling with the salmon
Maple Chili Sauce
  1. In a small sauce pot over medium heat
  2. Bring all ingredients to a simmer for 1 minute
  3. Remove garlic clove
  4. Brush salmon then save some for drizzling later
  1. Set circulator to 50C
  2. Vacuum Salmon in VacPac bag or resealable freezer bag with olive oil, a small bunch of parsley, salt and pepper
  3. Place in circulator for 30 minutes
  4. Cool in an ice bath then refrigerate 2 hours – 24 hours
  5. Preheat BBQ to 500F
  6. Remove salmon and pat dry
  7. Lightly brush the salmon with maple chili and place on the grill 1 minute each side
  8. At the same time place vegetables and potatoes
  9. Arrange vegetables and potatoes on a plate or platter
  10. Place salmon on top
  11. Drizzle with maple chili sauce
  12. Squeeze lemon and sprinkle with a touch of salt
  13. Garnish with chopped parsley or chives

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