How To make Sous-Vide Salmon Tikka? | Instant Sous-Vide Salmon Tikka Recipe
Salmon tikka is a popular Indian dish that is typically made by marinating salmon in a spiced yogurt mixture and then grilling or baking it. Sous-vide is a cooking technique where food is vacuum-sealed and cooked in a water bath at a precise temperature to ensure even cooking and maximum flavor retention. In this recipe, we will combine the two to make a delicious sous-vide salmon tikka.
Here is the list of steps How to make Sous-Vide Salmon Tikka at home.
Ingredients
- 4 salmon fillets (skin-on)
- 1 cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- tsp turmeric
- 1 tsp chili powder
- 1 tsp salt
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat your sous-vide water bath to 130°F (54°C).
- In a medium-sized bowl, combine the Greek yogurt, lemon juice, olive oil, paprika, cumin, coriander, turmeric, chili powder, salt, garlic, and ginger. Mix well to combine.
- Take the salmon fillets and pat them dry with a paper towel. Season the fillets with salt and pepper.
- Spread a generous amount of the yogurt mixture on the flesh side of each fillet, making sure to cover it completely.
- Place each fillet skin-side down in a vacuum-sealable bag, making sure there is no overlap.
- Seal the bags using a vacuum sealer or the water displacement method.
- Place the sealed bags in the preheated sous-vide water bath and cook for 30 minutes.
- After 30 minutes, remove the bags from the water bath and carefully remove the salmon fillets from the bags.
- Preheat a cast-iron skillet over high heat.
- Add a tablespoon of oil to the skillet and once hot, add the salmon fillets skin-side down.
- Cook the salmon for 2-3 minutes until the skin is crispy and golden brown.
- Carefully flip the salmon fillets over and cook for an additional 1-2 minutes on the other side.
- Remove the salmon fillets from the skillet and serve immediately, garnished with fresh cilantro.
conclusion
This sous-vide salmon tikka recipe combines the best of two worlds – the flavorful and spicy marinade of traditional salmon tikka and the precision and even cooking of sous-vide. By cooking the salmon fillets at a low temperature for an extended period of time, the fillets remain juicy and tender while absorbing all the delicious flavors of the marinade. The final step of searing the skin in a hot cast-iron skillet adds a nice crispy texture to the dish. Serve the salmon tikka with rice or naan bread for a complete meal.