Salmon Mi-Cuit With Foamed Flavor Dressing

The Science

The brining process starts the cooking. It allows just enough salt (sodium chloride) to penetrate the fish. That is needed to break down certain protein structures in the fish (called denaturation of proteins). The salt when combined with the very low cooking temperature and time develops a texture that is very soft, similar to old world cured salmon.

The result is a fully cured meat that will last in the unopened bags for seven days.

This Instructable is based on the category of "Science of Cooking". the attached document contains the science of Salmon Mi Cuit and foams and helpful steps as well as a photo of what to avoid.

Step 1: Ingrediants for Four People (or Many Appetizers)

Sous Vide is the only way to make this salmon. The photo shows a sous vide lid that is not necessary for this recipe (it's habit to me).

I prefer the weight method for measuring the brine (as in the full instructions) because it insures there is enough water to cover the salmon and it is more accurate and faster.

4- (6-ounce) skinless salmon filets
1/2 cup kosher salt *
8 cups ice water

* 6% - 7% salt by weight to water

Brine salmon in ice cold salt brine for 50 minutes
Rinse salmon, dry salmon and place into zip lock bags and immersion seal (do not vacuum seal)
Place salmon into 104F water for 30 minutes. Have iced water bath ready
After 30 minutes remove salmon, still in the bags, from water bath and place into iced water bath to stop cooking
Keep salmon in the bags in the coldest place in the refrigerator for up to 7 days

Step 2: Foam Topping: Immersion Blender Method

Cake, popovers and even marshmallows (that was not a good addition) all are trapped-air foams.

Foams are easy to clean up after in this case!

Foam making is food science 101-103. To fully understand the properties of the foam creating adjuncts and create unique foams can be complex. There is no complexity in the recipes to download.

This is science yet easy.

Step 3: Lemon Caper Foam

300 grams lemon juice
40 grams capers rinsed in filtered water
11 grams parsley, no stems
.8 grams lecithin, 0.6%

Blend the lemon juice, capers and parsley for 30 seconds at high. Let sit for five minutes and blend again for 10 seconds.

Strain into a wide flat bottom container that will be the correct depth for the immersion blender.

Add the lecithin, move the blender and liquid around, tilt the container to where the blender is immersed.

Then, make foam following the below “Making Foam” section.

Step 4: Soy Foam: Double This Recipe If You Have a Large Immersion Blender

200 g Water
200 g “Special” Dark Soy Sauce (recommended is Pearle River)
11 g Sugar
1 sheet of 160 bloom gelatin (can add up to .33 more)

1. Mix the water, soy and sugar in in small pot and warm while mixing with a spatula.

2. Let cool to 120F or below About 10 minutes

3. While the above is cooling: Add gelatin to cold water and let bloom for 10 minutes

4. Pull gelatin out of cold water, add to the warm liquid and stir with silicone spatula until no gelatin shows on spatula or scrapes off of pot sides

5. Reheat slowly while stirring but not above 130F

6. Let cool to below 50-60F

Make foam following the “Making Foam” section below.

Step 5: Making Foam: This Is Referred to in the Recipes

When making a foam work the blender around until foaming starts. Then work only at one end of the container and stay there. The foam will form and flow away from the blender. Then a good layer of foam forms, stop and wait for two minutes to let the foam set. Remove that foam to a very smooth container and place in the refrigerator away from the fan. Covering it will be a bonus.

Make more foam and repeat the procedure of removal. Tilting the container toward the blender as the liquid reduces works but there will be less area for the foam to flow away from the blender.

NOTE: I found that the liquid temperature for foams should not be above 70F. Mine are usually 50-60F or colder. As you study foaming there will be suggestions for colder foams.