Equipment
* optional
Ingredients
Salmon
- 600 g salmon fillets, skin-on, pin bones removed
- 4 g kosher salt
Spice Crust
- 40 g hazelnuts, raw, unsalted
- 15 g sesame seeds, white or mixed
- 5 g coriander seeds, whole
- 3 g dried chamomile flowers, crushed
- 3 g ground ginger
- 3 g flaky sea salt
Searing
- 15 ml neutral cooking oil
Nutrition (per serving)
Method
Fill a large pot or container with water and set the sous vide immersion circulator to 50 degrees Celsius (122 degrees Fahrenheit) for a buttery, medium-rare texture. Wash your hands thoroughly before handling the raw fish.
Season the salmon fillets evenly with the kosher salt. Place them into vacuum bags in a single layer and seal. Wash hands and all surfaces that came into contact with the raw fish to prevent cross-contamination.
Submerge the sealed salmon in the water bath and cook for 45 minutes. The internal temperature of the protein will reach exactly 50 degrees Celsius (122 degrees Fahrenheit).
While the salmon cooks, place the hazelnuts, sesame seeds, and coriander seeds in a dry skillet over medium heat. Toast for 4 to 5 minutes, shaking frequently, until fragrant and golden. Remove from heat and let cool completely.
Transfer the cooled toasted nuts and seeds to a mortar and pestle or spice grinder. Crush until coarsely ground, leaving some texture. Mix thoroughly with the dried chamomile, ground ginger, and flaky sea salt.
Carefully remove the salmon from the vacuum bags. Using paper towels, gently but thoroughly pat the fillets completely dry on all sides. This ensures a proper sear and helps the crust adhere.
Spread the chamomile hazelnut spice mixture onto a plate. Press the flesh side of each salmon fillet firmly into the mixture to form an even, dense crust.
Heat the neutral oil in a skillet over medium-high heat. Carefully place the salmon fillets skin-side down and sear for 1 minute to crisp the skin. Gently flip the fillets onto the crusted side and sear for exactly 15 seconds to toast the spices without burning them. Serve immediately.
Chef's Notes
- Patting the salmon completely dry after the sous vide process is the single most important step for achieving a crisp skin and preventing the crust from turning into a paste.
- Chamomile can easily become overpowering or soapy if used excessively. Stick strictly to the measurements and ensure you are using culinary-grade dried flowers, not tea bags which may contain other blended ingredients.
- Because the sous vide temperature is low (50 degrees Celsius), the fish is not pasteurized. If serving immune-compromised guests, increase the temperature to 54.5 degrees Celsius (130 degrees Fahrenheit) and cook for at least 1 hour.
- Toasting the nuts and spices beforehand is crucial; because the pan sear is only a brief kiss of heat, raw nuts would not have time to develop their rich oils and crunch.
Storage
Refrigerator: 2 days — Store in an airtight container. The crust will lose its crunch.
Reheating: Reheat gently in a low oven at 135 degrees Celsius until just warmed through, avoiding further cooking.
