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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 522 kcal
- Protein
- 39 g
- Carbohydrates
- 10 g
- Fat
- 50 g
- Fiber
- 2 g
- Sugar
- 0 g
- Sodium
- 3530 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 111 mg
- Calcium
- 471 mg
- Iron
- 19.2 mg
- Magnesium
- 485 mg
- Phosphorus
- 509 mg
- Zinc
- 2.0 mg
- Vitamin A
- 407 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.5 mg
- Folate
- 15 mcg
- Water
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
The spice crust burns and tastes bitter
Cause: The pan was too hot or the salmon was left on the crusted side for too long
Fix: Gently scrape off the burnt crust with a butter knife and sprinkle with leftover un-toasted spice mix if available
Prevention: Ensure the final sear on the crusted side is no longer than 15 seconds, just enough to release the aromatic oils of the chamomile and ginger
Salmon falls apart when flipping in the pan
Cause: Rough handling or fish sticking to the pan due to insufficient oil/heat
Fix: Cannot be fixed aesthetically, but will still taste excellent. Gently press back together for plating
Prevention: Use a thin, flexible fish spatula and ensure the oil is shimmering before placing the fish in the pan
Cultural Context
Drawing inspiration from Middle Eastern dukkah blends, this modern fusion dish incorporates the soothing, floral notes of chamomile commonly found in European teas. The precise French sous vide technique ensures the fish remains perfectly tender, providing a delicate canvas for the robust, crunchy crust.
