Freezer Lemon Ginger Salmon - Sheet Pan or Sous Vide
Prep Time
5mins
Cook Time
20mins
Total Time
25mins
Meal prep your fish dinner by vacuum sealing for the freezer and then cooking later on a sheet pan or with the sous vide method. Save time, save money and reduce waste with the Vacuvita system.
Course:
Main Dish
Cuisine:
American
Servings: 6servings
Ingredients
2lbsboned, trimmed side of salmonskin on or off, your preference
1tablespoonsfreshly grated gingercan use ginger paste from tube
2tablespoons chopped fresh parlsey
1/4cupfresh lemon juice
2tablespoonsolive oil
1tablespoonlemon zest
1/2teaspoongarlic powder
1/2teaspoonsalt
1/2teaspoonground white pepper
1largelemon, sliced
Instructions
Prep
Cut salmon into 6 even sized pieces of just over 5 ounces each.
Rub top of each filet with fresh ginger or ginger paste. Sprinkle with fresh parsley, pressing in a bit with fingers to stick.
In small bowl, whisk together lemon juice, olive oil, lemon zest, garlic powder, salt and white pepper. Set aside.
Place salmon filets in Vacuvita bags. I freeze 3 pieces in each bag, but you can do any number that suits your need from 1 piece to all 6 pieces. Vacuvita bags come in Small, Medium and Large to suite your needs.
Divide marinade evenly into bags(s) with fish taking care not to go past the fill line. Remove air from bags to vacuum seal with the Vacuvita. (In a pinch you can use a straw and zip-lock bag, but I highly recommend the Vacuvita).
Freeze fish until ready for meal time and cook via sheet pan or sous vide method.
Sheet Pan Methong
Preheat oven to 400 F degrees. Remove fish and any frozen marinade stuck to it from plastic bag. Place on foil-lined baking sheet.
Bake for approximately 20 minutes or until tender and beginning to flake.
Sous Vide
In large pot, bring water to a constant 110 degrees using submergable thermometer on side of pot. Clip bag to side of pot and cook for 60 to 75 minutes, monitoring and adjusting heat as needed to maintain 110 degree temperature.
Remove bag with fish from water to check doneness. Reseal and return to water, to cook in 5 minute increments, if not yet finished to your preference.
Remove fish from bag and discard marinade. Serve fish as-is or pan sear on high heat for 1 minute on each side.