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Home » Salmon with Cranberry Ginger Mustard Sauce + Sous Vide & Slow Cooker Giveaway!

Salmon with Cranberry Ginger Mustard Sauce + Sous Vide & Slow Cooker Giveaway!

November 16, 2016

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I’ve teamed up with Hamilton Beach to bring you this delicious post!

salmon recipe cranberry sauce mustard dijon herbs ginger christmas holidays thanksgiving recipe easy fast sous vide baked grilled broiled pan fried

Last week I found an incredible deal on fresh cranberries at a roadside produce stand:  2-pound bags for $2.  Our family are all avid smoothie drinkers and being the berry-maniacs we are, I grabbed 15 bags.  I schlepped them home and threw them in the chest freezer and we’ve been enjoying our daily smoothies with those wonderfully healthy, nutrient-dense cranberries ever since.

With 30 pounds of cranberries I’ve also been going to work creating some cranberry-themed dishes and making my own cranberry sauces and relishes for canning.  Here’s one example, a dish I made for dinner last night and you’re going to love how fantastically easy and delicious it is!

salmon recipe cranberry sauce mustard dijon herbs ginger christmas holidays thanksgiving recipe easy fast sous vide baked grilled broiled pan fried

I used my latest kitchen appliance to cook the salmon, the new Hamilton Beach Professional Sous Vide and 6 Qt. Slow Cooker, and was very happy with the results.

It’s a 2-in-1 appliance, giving you two of the most convenient cooking methods in one compact countertop appliance.

sous-vide-6

Most of you are already familiar with a slow cooker:  Place the ingredients in the slow cooker, program the cooking time and temperature, and then go about your day as usual.  When the program ends, the slow cooker will automatically switch to warm.  When you come back home you’ll have a ready-made meal waiting for you.  And cleanup is a breeze.

How many of you have worked with a sous vide water oven?  Sous vide is a cooking technique that literally means “under vacuum”.  Its hallmark is precisely cooked food and is what what many professional chefs rely on, including upscale restaurants. Up until recently sous vide water ovens were only available for commercial kitchens – now they’re available for the home cook.

Sous vide involves placing the food in an airtight bag and submerging it under water in a precise temperature-controlled water bath.  The food is cooked evenly throughout, reducing the risk of over- and under-cooking and the result is incredibly tender and moist food.  The sous vide method is the perfect way to achieve the best steaks.  Cook them so they’re tender, moist and pink inside, then remove them from the bags and finish them off with a quick high-heat searing.  Exceptional for cooking meats and fish, the sous vide is also great for eggs, fruits, vegetables, and even desserts.

salmon-cranberry-10

Sous vide water bath temperature can be set from 104°F to 210°F (40°C to 99°C) and can be programmed to cook between one and 72 hours.  Combine that with a glass lid for easy viewing, large handles for easy carrying, a sous vide rack to keep the food from touching each other, programming controls with LED indicator lights, a classic stainless steel interior and a 5-year limited warranty, the Hamilton Beach Professional Sous Vide and 6 Qt. Slow Cooker is an awesome countertop appliance makes cooking both convenient and enjoyable.

I love the 2-in-1 feature because I can use both the slow cooker and sous vide methods without having to have two separate appliances taking up space.

sous-vide-7

I’m going to make today’s Salmon with Cranberry Ginger Mustard Sauce using the sous vide method for an ultra tender, moist and delicate salmon.

You can also bake the salmon, grill, or pan-fry it, whichever you prefer.  See the alternative instructions in the recipe box at the bottom of the post.

salmon recipe cranberry sauce mustard dijon herbs ginger christmas holidays thanksgiving recipe easy fast sous vide baked grilled broiled pan fried

Let’s get started!

Place the salmon filets in heat-safe, BPA-free and PVC-free resealable bags (read more about it HERE).  Press as much of the air out of the bags as you can and seal them tightly shut.

sous-vide-8

The sous vide cooker comes with a rack so you can place multiple bags in it without the food touching each other.

We’re going to fill the sous vide water bath with water, bring it up to temperature, set the timer, and then place each bag in the slots.

sous-vide-1

Then close the lid and go about your business.  The sous vide cooker will beep when it’s done.

sous-vide-3

I programmed the cooker for 122 degrees F for 30 minutes for a perfectly moist, tender and flaky salmon.

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Now it’s time to glaze the salmon filets.  Place the filets on a lightly greased cookie sheet.

salmon-cranberry-prep-1

We’re going to use this delicious Cranberry Ginger Mustard Sauce, you can find the recipe HERE.

cranberry-mustard-sauce-3

Generously spoon the sauce over each filet.

Set the oven to broil.

salmon recipe cranberry sauce mustard dijon herbs ginger christmas holidays thanksgiving recipe easy fast sous vide baked grilled broiled pan fried

salmon recipe cranberry sauce mustard dijon herbs ginger christmas holidays thanksgiving recipe easy fast sous vide baked grilled broiled pan fried

Broil the filets in a preheated oven for about a minute.

Don’t over-broil it or it will dry out salmon.

salmon recipe cranberry sauce mustard dijon herbs ginger christmas holidays thanksgiving recipe easy fast sous vide baked grilled broiled pan fried

Serve immediately.

Serve the salmon with steamed jasmine, basmati or wild rice and your choice of vegetables.

salmon recipe cranberry sauce mustard dijon herbs ginger christmas holidays thanksgiving recipe easy fast sous vide baked grilled broiled pan fried

Serve the salmon immediately with steamed rice and your choice of veggies.

Enjoy!

a Rafflecopter giveaway

4.8 from 13 reviews
Salmon with Cranberry Ginger Mustard Sauce + Sous Vide & Slow Cooker Giveaway!
 
Print
: Kimberly Killebrew, www.daringgourmet.com
Serves: 4 servings
Ingredients
  • 4 6-7 ounce salmon filets
  • 1 batch Cranberry Ginger Mustard Sauce (click for recipe)
Instructions
  1. *To prepare using the sous vide method, see the instructions in this blog post and follow the instructions of your particular sous vide water oven. Once cooked, place the salmon on a lightly greased baking sheet and top with the cranberry sauce. Broil for about 1 minute and serve immediately.
  2. *To bake the salmon: Preheat the oven to 450 degrees F. Place salmon in a baking dish and baked until cooked through, 12-15 minutes. Top with the cranberry sauce and broil for about a minute and serve immediately.
  3. *To pan-fry the salmon: Bring the salmon to room temperature before cooking. Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat. Place the salmon skin-side up in the skillet and fry for 4 minutes. Turn the salmon over and fry for another 3 minutes, depending on the thickness of the salmon. Cook until the salmon is firm to the touch. Top with the cranberry sauce and broil in the oven for about a minute and serve immediately.
  4. *To grill the salmon: Preheat the grill for medium heat. Lightly oil grill grate and place the salmon on the grates skin-side up. Grill for about 4 minutes, turn the salmon over and grill for another 4-6 minutes or until just cooked through. During the last couple of minutes of grilling, top the salmon with the cranberry sauce. Serve immediately.
  5. For serving: Serve the salmon with steamed jasmine, basmati or wild rice and your choice of vegetables.
3.5.3226

salmon recipe cranberry sauce mustard dijon herbs ginger christmas holidays thanksgiving recipe easy fast sous vide baked grilled broiled pan fried

Disclosure: I’ve teamed up with Hamilton Beach to bring you this post.  Thank you to my readers for supporting the brands that help make The Daring Gourmet possible!

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Filed Under: Affiliate, All Recipes, America, By Country or Region, By Course, By Ingredient, By Type of Dish, Disclosure, Food, Giveaways, Gluten Free, Main Dishes, North America, Product Reviews, Seafood Tagged With: Christmas, cranberries, cranberry sauce, Dijon, easy, fast, fish, ginger, gluten free, herbs, holidays, mustard, salmon, seafood, Thanksgiving

« Cranberry Ginger Mustard Sauce
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82 Responses

  1. Selina says

    November 20, 2018 at 9:04 am

    I appreciate this recipe with all healthy ingredients. This proved to be very helpful and was different from others. I hope you will upload more recipes like this.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 20, 2018 at 9:43 am

      Thank you, Selina, I’m glad you enjoyed it!

      Reply
  2. Ailis says

    December 1, 2016 at 1:10 pm

    I’ve never had a slow cooker (or sous vide), but I’ve always wanted to cook in both. A friend gave me an oxtail and lamb shepherd’s pie recipe that I’ve always wanted to try but have never been able to because it requires sous vide of the meats. Regardless, I just wanted to let you know that I discovered your site today (through a Google search for marzipan–it’s almost cookie time!!!), and it’s my new favourite cooking site. Thank you ever so much for all your hard work. My family will be enjoying it for years to come. Cheers and Happy Christmas to you!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 5:16 pm

      Thank you, Ailis, and I’m so thrilled you found our site – Happy Christmas!

      Reply
  3. Rita says

    November 30, 2016 at 10:40 am

    The salmon recipe sounds delicious! I’d definitely make that as well as chili, soups, curries, … basically whatever I can think of.

    Reply
  4. Jillian Too says

    November 29, 2016 at 8:00 pm

    I’d love to make chili using the slow cooker feature and experiment with chicken using the Sous Vide method.

    Reply
  5. Charlie says

    November 28, 2016 at 6:43 am

    This recipe looks so good!

    I plan to use the sous vide for everything I can.

    Reply
  6. Rosemary Erickson says

    November 28, 2016 at 3:45 am

    Wow! This would help immensely…I’m recovering from surgery and still have long road of treatment ahead. Anything to assist with cooking is a bonus ;)

    Reply
  7. Edward says

    November 27, 2016 at 9:52 pm

    I love the versatility of the Hamilton Beach Sous Vide and Slow Cooker. If I win this machine, it’ll be nice for once to get home, whether at 9 pm or 11 pm, and have something hot and fresh to eat – like the tender, moist salmon above!

    Reply
  8. Diane Pritchard says

    November 27, 2016 at 8:57 pm

    This is an incredible machine and I would love to add it to my many other culinary wonders; I would probably use it for a swordfish dish.

    Reply
  9. CJ Pillow says

    November 27, 2016 at 8:08 pm

    I love slow cookers, and a favorite recipe showcases mushrooms. But sous vide cooking sounds tres delicious, and I would love to experience this technique.

    Reply
  10. Susan says

    November 27, 2016 at 7:56 pm

    I’d love to give this a try.

    Reply
  11. rxxanne says

    November 27, 2016 at 7:52 pm

    I was going to use it to keep separate items warm; but scrolling down I saw the word curry.

    Reply
  12. Jimbo says

    November 27, 2016 at 7:42 pm

    This looks like the easiest entry to sous vide cooking. Some of the “cheffier” equipment seems ridiculously priced for the home cook. Plus, I could say sous vide frequently and raise my left eyebrow!

    Reply
  13. Alice says

    November 27, 2016 at 7:37 pm

    This looks real tasty and juicy. LOVE salmon!
    I wonder how it would work for a simple Oriental veggie dish over thin rice pasta – an all in one dish?
    Thank you, Kimberly.

    Reply
  14. Karen C says

    November 27, 2016 at 7:16 pm

    With the exception of a boil-in-bag frozen dinner that I tried in the 1980’s I’ve never attempted sous vide so that will be an exciting new food experience. I know the slow cooker would get lots of use. Two of my fav recipes are beef chilli and Mexican pulled pork.

    Reply
  15. Stephanie Phelps says

    November 27, 2016 at 7:09 pm

    I would use it at least 3 times a week for things like soups and roast and fish this is the coolest I have ever seen in my life to be able to do both in one!

    Reply
  16. Ali says

    November 26, 2016 at 11:23 pm

    I would make curry chicken and anything else I could think of!

    Reply
  17. Jason says

    November 23, 2016 at 8:17 pm

    nice!

    Reply
  18. Amy L says

    November 23, 2016 at 2:28 pm

    I’d use the sous vide process to cook fish and chicken breasts. I think it would keep them nice and moist.

    Reply
  19. HS says

    November 23, 2016 at 11:09 am

    I plan to use my Sous Vide and Slow Cooker to make lemon chicken.

    Reply
  20. Leela says

    November 22, 2016 at 9:55 pm

    I would try beef stroganoff first.

    Reply
  21. Kirsten/ComfortablyDomestic says

    November 21, 2016 at 10:14 am

    I would have bought 15 bags of fresh cranberries at that price, too! Sous vide sounds like a fun cooking method.

    Reply
  22. Shannon says

    November 20, 2016 at 4:03 pm

    Soups are my favorite in a crockpot!

    Reply
  23. KElly M. says

    November 20, 2016 at 12:21 pm

    I’ve heard Sous vide chicken is amazing, so I would start with that!

    Reply
  24. Ashley @ wishes and dishes says

    November 18, 2016 at 1:56 pm

    I would love to try this! The colors are gorgeous!

    Reply
  25. CindyB says

    November 18, 2016 at 1:30 pm

    I have always wanted to try that type of cooking!
    Thank you for sharing this sauce recipe I think it would be nice to serve with pok, or poultry as well.

    Reply
  26. Heather says

    November 18, 2016 at 8:36 am

    It’d be an entirely new frontier of cooking for me, but have heard wonderful things, especially for leaner proteins that can dry out in other methods of cooking. Would love to experiment!

    Reply
  27. Adina says

    November 18, 2016 at 12:37 am

    Oh, wow, 15 kg cranberries!!!! The sauce on that salmon looks amazing, I’d love to try it!

    Reply
  28. karen r says

    November 17, 2016 at 7:14 pm

    I would use it for cooking beans

    Reply
  29. Krista says

    November 17, 2016 at 6:59 pm

    I have been looking for a great salmon recipe!

    Reply
  30. Starla says

    November 17, 2016 at 5:37 pm

    What an awesome machine and that salmon looks delicious and so pretty! That bright color- I love it! That’s a hard question but I think I would first try out some chicken breast!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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