I’ve teamed up with Hamilton Beach to bring you this delicious post!
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!
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.
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.
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.
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.
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.
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.
Then close the lid and go about your business. The sous vide cooker will beep when it’s done.
I programmed the cooker for 122 degrees F for 30 minutes for a perfectly moist, tender and flaky salmon.
Now it’s time to glaze the salmon filets. Place the filets on a lightly greased cookie sheet.
We’re going to use this delicious Cranberry Ginger Mustard Sauce, you can find the recipe HERE.
Generously spoon the sauce over each filet.
Set the oven to broil.
Broil the filets in a preheated oven for about a minute.
Don’t over-broil it or it will dry out salmon.
Serve immediately.
Serve the salmon with steamed jasmine, basmati or wild rice and your choice of vegetables.
Serve the salmon immediately with steamed rice and your choice of veggies.
Enjoy!
- 4 6-7 ounce salmon filets
- 1 batch Cranberry Ginger Mustard Sauce (click for recipe)
- *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.
- *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.
- *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.
- *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.
- For serving: Serve the salmon with steamed jasmine, basmati or wild rice and your choice of vegetables.
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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julie says
16 November, 2016 at 1:05 pmmy sister loves cooking so i’d definitely give this to her!
The Food Hunter says
16 November, 2016 at 1:13 pmThat’s a beautiful machine…I can only imagine how I would use it.
Alyssa | EverydayMaven says
16 November, 2016 at 1:23 pmThat is such a neat appliance and that Cranberry sauce sounds so yummy!
David says
16 November, 2016 at 1:36 pmI have never used a sous vide, so I am not sure how I would use that. But we use our slow cooker for cooking many of our roasts and chickens.
Samantha says
16 November, 2016 at 1:46 pmI’d love to be able to sous vide a chicken breast so that it stays moist but perfectly cooked.
Susan Broughton says
16 November, 2016 at 3:17 pmI have never used a sous vide so I would have to learn on that one but we use our slow cooker for dinner several times a week
Dianna says
16 November, 2016 at 3:18 pmThat’s a beautiful machine. The salmon with the cranberry sauce looks delicious.
Diana Williams says
16 November, 2016 at 3:31 pmA sous vide cooker has been on my wish list since I first learned about them. The salmon recipe looks beautiful and delicious and a definite must try!
Audrey Stewart says
16 November, 2016 at 3:53 pmI don’t have a clue, but the recipe you posted is a good start. I need to add more as they are saying I have already wrote this, which I have not. I’ll make chicken.
Lorraine F says
16 November, 2016 at 4:00 pmI plan on trying out new vegetarian casserole recipes in this wonderful slow cooker!
Amanda | The Kitcheneer says
16 November, 2016 at 4:01 pmI have been DYING to try sous vide cooking method! I’ve been so fascinated by the whole process! This salmon sounds right up my ally with those cranberries!! I’d also love to try different cuts of beef in a sous vide
Barbara Macey says
16 November, 2016 at 4:02 pmI’ve “Two” (2) Disabled Veterans at home; each requiring different nutrition for kidney disease & neurological damage. The Hamilton Beach sous vide/slow cooker would be such a great aid for them (& me). By the way,All of us are devoted Cranberry users; we made your Cranberry Ginger Mustard Sauce today, serving it with a chicken breast & although hesitant both practically “licked their plates!”
Thank You & Hamilton Beach ever so much for a chance at winning.
Shelley @ Two Healthy Kitchens says
16 November, 2016 at 4:05 pmI love love love the flavor profile here! I’ve been trying to get more fish onto my family’s plate, so I’ll have to try this! (Oh, and I’m so totally jealous of those cheap cranberries — I think I would have bought at least 15 bags, too! ;) )
Denise says
16 November, 2016 at 4:10 pmI would use the sous vide machine for the salmon recipe for starters. Steak would be next. Cool machine : )
Steven Finnamore says
16 November, 2016 at 4:37 pmI have read many articles on sous vide cooking and I would love to experiment with this combination cooker. Steak first.
alicia szemon says
16 November, 2016 at 4:49 pmI love how big this is! You can make anything in it!
Markebe says
16 November, 2016 at 4:59 pmMy family really enjoys eating fish, but I am terrible at judging when it is cooked properly. The Sous Vide/Slow Cooker by Hamilton Beach sounds like the perfect answer to my fish dilema. They are anxiously awaiting my attempt to recreate your salmon dish later this week. Everyone thinks the Cranberry Ginger Mustard Sauce will be the winner. The poor salmon is expected to come in second.
Brenda Haines says
16 November, 2016 at 5:39 pmI would love to put a sous vide to work, cooking chicken and fish! I have never used one, so I would have a ball looking up recipes to use. Thanks for the chance!
Sj Dc says
16 November, 2016 at 6:27 pmwould love to start with chicken breasts to see how the moistness is retained in the cooking method
Rust says
16 November, 2016 at 6:36 pmI would use a sous vide for fish too, and chicken, and I would enjoy experimenting with different foods.
Darr says
16 November, 2016 at 6:37 pmI have slow cooker and also a Sous Vide and now wish i had known about the Hamilton Beach Slow Cooker/Sous Vide machine before i purchased them. What a space saver with it taking up half the room being two in one. Would definitely give away the others and use the Hamilton Beach. What a great idea.
Will G says
16 November, 2016 at 7:16 pmI plan to make chili in it.
SM says
16 November, 2016 at 7:17 pmLooks yummy! I’ve been looking for new ways to cook salmon and that looks delicious!
Erin @ The Speckled Palate says
16 November, 2016 at 7:33 pmI really, really, really want a piece of this salmon! What a delicious combination with the cranberries. :)
Judith says
16 November, 2016 at 7:53 pmI love my sous vide! Perfect med rare steaks, moist turkey breast, never, never over cooked. I also use it to make perfect home made yogurt.
Abeer Rizvi says
16 November, 2016 at 8:50 pmThis would be such a wonderful Christmas gift! And I LOVE that topping!
Janet Rickard says
16 November, 2016 at 8:54 pmWOW – that’s one mean machine!! What a fabulous addition this would be to any kitchen – I would love this in my kitchen!!
Jennifer Essad says
16 November, 2016 at 8:54 pmI’m not at all sure since I’ve not seen this used by anyone I know but definitely as a slow cooker
Lisa Patrick says
16 November, 2016 at 9:29 pmI would use this machine daily! Chicken, turkey, pork, beef, veggies, whatever I can think of for good meals.
franb says
17 November, 2016 at 1:42 amI think I would like to try soups
warren says
17 November, 2016 at 3:25 amnever have seen one–would like to try and see how it cooks
Jennie says
17 November, 2016 at 6:09 amI would use the sous vide cooker for perfectly cooked fish and beef fillet, The slow cooker for soups and stews.
Olivia says
17 November, 2016 at 6:42 amI’m interested in seeing how it does with poultry!
Kurt says
17 November, 2016 at 7:06 amThis HB Pro sous vide machine is going to take my kitchen to the next level, and open up a whole world of more deeply flavored and more precisely prepared recipes. Cannot wait to get started!
Stacey Collins says
17 November, 2016 at 7:56 amI would first try that salmon recipe in my new Hamilton Beach Sous Vide slow cooker!
manda says
17 November, 2016 at 8:39 amI would gift it to my aunt.
Doreen says
17 November, 2016 at 8:58 amI’m looking forward to trying the salmon (with the cranberries) recipe first and then on to other foods. This appears to be a good addition for those of us doing AIP or Paleo batch cooking. Thanks for the ‘how-to’.
Kristen M says
17 November, 2016 at 9:30 amMy husband likes to joke that cranberries are his love language. He would love this recipe. As for myself, I would love to try the sous vide method to make a delicious steak dinner.
Angie | Big Bear's Wife says
17 November, 2016 at 9:56 amooo I just entered to win! I’ve always wanted to try a sous vide cooker! That salmon is perfect!
Cheryl Knapp says
17 November, 2016 at 11:48 amI would use this appliance for many meals. I especially love that it also broils. it would be great to make my Taco Pie in and broil the top to brown the cheese.
Kristen says
17 November, 2016 at 12:07 pmI would try sous vide eggs
Kellie @ The Suburban Soapbox says
17 November, 2016 at 12:43 pmThat looks so tasty! The sous vide cooker looks fantastic, too!
Dee says
17 November, 2016 at 1:27 pmWhat an awesome way to cook salmon, and it’s so festive!
Frank says
17 November, 2016 at 1:35 pmI love salmon and I really like cranberries. But to get the most out of the delicate flavour of this fish I would only use olive oil and lemon.to me, cranberries are overpowering and take away from the taste of fresh, locally caught salmon. I know, I know but I live in West Vancouver BC where we came catch or buy our salmon.
Lemon and olive oil really bring out the natural flavours
Cheers
Kim O says
17 November, 2016 at 2:27 pmI would make steaks and actually this recipe i would make. I LOVE salmon.
carol clark says
17 November, 2016 at 3:04 pmwell this would be new to me and id love to cook some steak in it to see how that turned out
Rachel says
17 November, 2016 at 3:17 pmI’ve never used a Sous Vide before so I’d have to look up recipes for doing that. I think the first recipe would have to be something with steak though.
Meena R says
17 November, 2016 at 3:34 pmI’m planning on trying out some new sauces and jams using the sous vide slow cooker!
Jennifer says
17 November, 2016 at 4:31 pmWasn’t at all familiar with that type of cooking, but I’m certainly curious now!. I’d have to search for some ideas though since fish is not my thing.
Elena says
17 November, 2016 at 4:59 pmI would use it to make roast beef
Starla says
17 November, 2016 at 5:37 pmWhat 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!
Krista says
17 November, 2016 at 6:59 pmI have been looking for a great salmon recipe!
karen r says
17 November, 2016 at 7:14 pmI would use it for cooking beans
Adina says
18 November, 2016 at 12:37 amOh, wow, 15 kg cranberries!!!! The sauce on that salmon looks amazing, I’d love to try it!
Heather says
18 November, 2016 at 8:36 amIt’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!
CindyB says
18 November, 2016 at 1:30 pmI 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.
Ashley @ wishes and dishes says
18 November, 2016 at 1:56 pmI would love to try this! The colors are gorgeous!
KElly M. says
20 November, 2016 at 12:21 pmI’ve heard Sous vide chicken is amazing, so I would start with that!
Shannon says
20 November, 2016 at 4:03 pmSoups are my favorite in a crockpot!
Kirsten/ComfortablyDomestic says
21 November, 2016 at 10:14 amI would have bought 15 bags of fresh cranberries at that price, too! Sous vide sounds like a fun cooking method.
Leela says
22 November, 2016 at 9:55 pmI would try beef stroganoff first.
HS says
23 November, 2016 at 11:09 amI plan to use my Sous Vide and Slow Cooker to make lemon chicken.
Amy L says
23 November, 2016 at 2:28 pmI’d use the sous vide process to cook fish and chicken breasts. I think it would keep them nice and moist.
Jason says
23 November, 2016 at 8:17 pmnice!
Ali says
26 November, 2016 at 11:23 pmI would make curry chicken and anything else I could think of!
Stephanie Phelps says
27 November, 2016 at 7:09 pmI 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!
Karen C says
27 November, 2016 at 7:16 pmWith 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.
Alice says
27 November, 2016 at 7:37 pmThis 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.
Jimbo says
27 November, 2016 at 7:42 pmThis 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!
rxxanne says
27 November, 2016 at 7:52 pmI was going to use it to keep separate items warm; but scrolling down I saw the word curry.
Susan says
27 November, 2016 at 7:56 pmI’d love to give this a try.
CJ Pillow says
27 November, 2016 at 8:08 pmI love slow cookers, and a favorite recipe showcases mushrooms. But sous vide cooking sounds tres delicious, and I would love to experience this technique.
Diane Pritchard says
27 November, 2016 at 8:57 pmThis 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.
Edward says
27 November, 2016 at 9:52 pmI 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!
Rosemary Erickson says
28 November, 2016 at 3:45 amWow! 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 ;)
Charlie says
28 November, 2016 at 6:43 amThis recipe looks so good!
I plan to use the sous vide for everything I can.
Jillian Too says
29 November, 2016 at 8:00 pmI’d love to make chili using the slow cooker feature and experiment with chicken using the Sous Vide method.
Rita says
30 November, 2016 at 10:40 amThe salmon recipe sounds delicious! I’d definitely make that as well as chili, soups, curries, … basically whatever I can think of.
Ailis says
1 December, 2016 at 1:10 pmI’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!
Kimberly @ The Daring Gourmet says
1 December, 2016 at 5:16 pmThank you, Ailis, and I’m so thrilled you found our site – Happy Christmas!
Selina says
20 November, 2018 at 9:04 amI 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.
Kimberly @ The Daring Gourmet says
20 November, 2018 at 9:43 amThank you, Selina, I’m glad you enjoyed it!