Sous Vide Salmon With A Blueberry Jalapeño Sauce

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Perfectly tender sous vide salmon topped with a sweet, spicy, and tangy blueberry jalapeño sauce that feels gourmet yet is simple to make at home.

4 (4–6 ounce) salmon fillets

Juice of ½ lemon

Kosher salt

For the Sauce:

½ cup minced shallots

1 jalapeño, seeded and minced

2 tablespoons olive oil

2 cups blueberries

¼ cup balsamic vinegar

¼ cup packed brown sugar

1 tablespoon Dijon mustard

½ teaspoon garlic powder

½ teaspoon kosher salt

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Preheat sous vide water bath to 125°F (52°C) for medium-rare salmon.
Season salmon fillets with kosher salt and a squeeze of lemon juice.
Place each fillet in a vacuum-sealed or resealable freezer bag, removing as much air as possible.
Cook salmon in the water bath for 45 minutes.
Meanwhile, heat olive oil in a pan over medium heat and sauté shallots and jalapeño until softened.
Add blueberries, balsamic vinegar, brown sugar, Dijon mustard, garlic powder, and kosher salt.
Simmer for 10–15 minutes until blueberries burst and sauce thickens.
Once salmon is done, remove from bag and pat dry. For a crisp finish, sear briefly in a hot skillet with a little oil.
Plate the salmon and spoon blueberry jalapeño sauce generously over the top.

Swap blueberries with blackberries for a different flavor.

Leave some jalapeño seeds for extra spice.

Replace brown sugar with honey for a lighter option.

Add herbs like thyme or basil to the sauce for more depth.

Frozen salmon works just increase sous vide time by 30 minutes.

Find it online: https://justsosavory.com/sous-vide-salmon-with-a-blueberry-jalapeno-sauce/