Salmon Sous Vide Experiment
2007-11-22
Chris Shenton

This was an experiment to determine whether pre-searing or post-searing
sous vide cooked salmon produced superior results for salmon.  


14	ounce	Salmon Fillet, separated into 2 pieces
		Soy Sauce
		Ponzu Sauce (or other acidic citrus)

Cook piece #1 in hot oil-filmed non-nonstick pan for 15 seconds per
side. Don't cook piece #2 yet.

Anoint both pieces with soy and ponzu, vacuum seal, and place in
water bath for 30 minutes between 135-145F.

Remove piece #2 from bag -- it will be fragile and try and fall apart;
sear for 15 seconds per side in oil-filmed non-nonstick pan.

Taste and texture:

Piece #1 pre-seared is drier, not as flaky.
Piece #2 post-seared is moister, softer, great flakes; oilier, more unctuous.
Both pieces became closer in taste, texture as they sat. 

Observations:

Both pieces were nicely cooked, certainly not overcooked and dry.

Maybe we should sear on Teflon, both pieces of fish stuck a bit since
they didn't have time to form a crust.

Trying to manipulate the cooked fish is difficult, it tries to fall
apart.

Perhaps post-sear under a well-heated broiler, very close to the heat
since you're just trying to brown the already-cooked fish.  A propane
torch works well but the browning isn't as attractive (traditional?)
as pan- or broiler-seared.

Fish should be cut into portion-sized pieces before cooking because
it's too fragile to cut after cooking.

Moral of the story:

Pre-cut portions, season, cook sous vide, then brown.
But take pains to not break the fragile cooked fish;
a skillet is probably not the best approach.
Sear it fast and hot, you don't want to cook it any more.