Preparation Method
- Fill the Multi-Function Cooker with 4 quarts (3.8 liters) warm water. Place the Sous Vide Rack in the Multi-Function Cooker. Set the Multi-Function Cooker to Sous Vide Mode and set the temperature to 120°F (49°C). Press Start.
- Make the maple compound butter: In the workbowl of a food processor, combine butter, maple syrup, garlic, mustard and salt. Pulse until smooth. Transfer mixture to a piece of plastic wrap. Shape into a log and wrap in plastic wrap. Freeze until ready to use.
- Make the salmon: Sprinkle salmon with salt andpepper. Place 1 salmon fillet and 1 tablespoon (14 grams) maple compound butter in each of4 (1-quart) heat-safe bags. Seal the bags but do not vacuum completely. (75% vacuum is desirable for fish.)
- Make the wilted spinach: Divide spinach, oil andsalt between 2 (1-quart) heat-safe bags. Seal the bags and vacuum lightly. (25% vacuum is desirable for greens.)
- When the water reaches the set temperature, add the salmon and spinach pouches to the temperature-controlled water. Cover and press Start. Cook for 20-30 minutes to achieve medium-cooked salmon. Adjust temperature if more rare or more well-done is desired for either salmon or spinach. When finished cooking, remove the pouches from the temperature-controlled water. Remove spinach and salmon from the pouches. Discard the water and wipe the Multi-Function Cooker clean.
- Set the Multi-Function Cooker to Sauté/SearMode, HIGH. Press Start. Add oil. Pat salmon dry with paper towels. When oil begins to shimmer, add salmon to the Multi-Function Cooker, skin side down. Sear until skin is crispy and browned, 1-2 minutes. Turn salmon, and sear until browned, 1 minute more. Serve salmon over spinach with remaining maple compound butter.
Variations
SALMON WITH LIME COMPOUND BUTTER AND ASPARAGUS
Make compound butter as directed, omitting maple syrup and mustard. Add 3 tablespoons (19 grams) chopped green onion and 2 teaspoons (4 grams) lime zest to butter. Substitute 1 pound (454 grams) fresh asparagus (tough ends removed) for spinach. Add 1 tablespoon (2 grams) chopped fresh dill to the asparagus in the bag. Cook as directed.
SALMON BEURRE BLANC
Make compound butter as directed, omitting maple syrup and mustard. Add 2 tablespoons (12.5 grams) minced shallot and 2 teaspoons (4 grams) lemon zest to butter. When salmon is finished sautéing, wipe the Multi-Function Cooker clean. Make the beurre blanc: Add remaining compound butter to the Multi-Function Cooker and set to Sauté/Sear Mode, MEDIUM. Press Start. Add 3 tablespoons (19 grams) minced shallot and cook until tender. Add ¼ cup (59 milliliters) dry white wine and cook until the wine is almost evaporated. Add ¼ cup (60 grams) crème fraîche and cook until melted. Spoon beurre blanc over salmon.
Pro Tip
Leave the skin on the salmon while cooking so it keeps its shape. You can make the compound butter up to a week ahead of time. Change up the flavors of the compound butter by adding your favorite herbs and using honey instead of maple syrup.
