Sous Vide Salmon with Polenta



For the Salmon

6~8 oz Salmon

1/4 tsp salt

1/8 tsp white pepper

2 tsp olive oil

For the Cheese Polenta

1 cup water

1 cup milk

100 g cornmeal

100 g grate parmesan cheese

1 tbsp unsalted butter


For the Salmon:
Step 1:
Set the Sous Vide Precision to 125°F/52°C.

Step 2:
Season salmon with salt, pepper and olive oil. Place in a large zipper lock and place the bag in the water bath. Set the timer for 20 minutes.

Step 3:
When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and pat dry.

Step 4:
Heat olive oil in over medium-high heat. Add the salmon to the pan and sear on both sides until brown , about 30 second.. Remove skin from the salmon and transfer to a serving plat, and serve.

For the Cheese Polenta:
Step 1:
Bring the water to a boil.Bring the water to a brisk boil over medium-high heat. Add the milk to simmer.

Step 2:
Pour the polenta into the boiling water.
Turn down the heat to low and continue whisking until the polenta has thickened enough .
Cook the polenta 15-20 minutes.

Step 3:
Stir in cheese and butter, and serve.

Additional Notes:
Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried.


Recipe Temp


Recipe Time

20 mins

Prep Time

10 mins