If you’re a home chef who favors flavor, we’re betting you know all about sous vide precision cooking. Sous vide has risen in popularity as a new member of the low-and-slow family, circulating hot water to evenly cook food over the course of a few hours, or even a day.
The downside to sous vide, however, is that cooks typically vacuum seal their New York steak or rack of lamb in a single-use plastic bag before submerging it in it’s water bath. This is what locks in all the flavors and juices making sous vide known for tender and tasty meals.
Unfortunately, heating plastic causes it to degrade and leach toxins into your food. According to a new study by Scott Belcher, an endocrine biologist at the University of Cincinnati, “When polycarbonate plastics and epoxy resins made [with BPA] are exposed to hot liquids, BPA leaches out 55 times faster than it does under normal conditions.”
The CDC tested 2,157 people between the ages of six and 85, and data showed that 93 percent of them had detectable levels of BPA's by-product in their bodies. And, BPA isn’t the only toxin we should be cautious of. Phthalates are also a toxic substance known to leach from plastics while heated.
Thankfully, stasher works perfectly for sous vide cooking! It’s completely plastic free and reusable, making it safer for your health and a helpful way to reduce plastic waste. The half-gallon stasher can hold three chicken breasts or a full bunch of asparagus, and its sturdy, airtight seal makes stasher fully submersible.
So without further adieu, we’d like to share our favorite sous vide recipe! You can make and entire dinner for two in three stasher bags. Find the details below!
Sous Vide Salmon Fillet, Asparagus and Potato Dinner
- 1 10-ounce whole wild-caught sockeye salmon fillet
- 10-12 fingerling potatoes, halved
- 1 bunch of asparagus spears (on the skinny side)
- 1 lemon, sliced
- 2 garlic cloves, minced
- 2 rosemary sprigs
- Olive oil or butter
- ¼ cup kosher salt
- Salt & Pepper to season
First (this is totally optional) brine your salmon to season and prevent it from overcooking. This also prevents albumen (the white stuff) from bubbling out of the salmon. Whisk ¼ cup kosher salt into one quart of ice water until dissolved. Add the salmon and refrigerate for 30 minutes (or up to one hour).
Set your sous vide machine to 135°F and let the water pre-heat.
Remove the salmon fillet from the brine and rinse with cold water. Pat dry and place in a half-gallon stasher bag with two tablespoons of olive oil or butter, lemon slices, a sprig of rosemary and a pinch of pepper. Seal the stasher bag, removing as much air as possible.
Fill another half-gallon stasher with asparagus spears, two tablespoons of olive oil or butter, one minced garlic clove, and salt and pepper to taste. Seal and shake the stasher to evenly coat the asparagus. Then, partially open the bag and remove as much air as possible before sealing the stasher again.
Fill a sandwich size stasher with halved potatoes, two tablespoons of olive oil or butter, one minced garlic clove, a sprig of rosemary, and salt and pepper to taste. Seal and shake the stasher to evenly coat the potatoes. Then, partially open the bag and remove as much air as possible before sealing the stasher again.
- Place the bags in the water and cook for 30 minutes. Use clips or weights to keep the bags submerged if necessary.
Remove the stasher with salmon from the water and carefully remove the fillet. You can remove the skin before cooking or after and serve straight from the water. Alternatively, you can take the bag directly from the sous vide bath to an ice-water bath. Once the fillet has chilled, you can serve it chilled or store in the refrigerator for up to 2 days.
- Remove the other stasher bags from the water and plate the asparagus and potatoes with your salmon fillet.
Optional Lemon-Dill Creme Fraiche
- 1 cup creme fraiche, sour cream or Greek yogurt
- Zest and juice of 1 lemon
- ¼ cup fresh dill, loosely chopped
- Whisk together all ingredients and serve atop your sous vide salmon. Can be refrigerated in an airtight container for up to two days.