Sous-vide salmon

Name: Sous-vide salmon
Cook time: 28 min
Total time: 28 min
Yield: 1 dish
Cuisine: French
Ingredients: Salmon; Butter; Table salt

A source of omega-3 fatty acids and high-quality protein, this dish supports cardiovascular health and helps reduce inflammation. The tender texture and rich flavor of salmon combined with butter make it ideal for gourmets and healthy eating enthusiasts.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Salmon	Salmon	Ingredient quantity for Salmon in g
Include ingredient: Butter	Butter	Ingredient quantity for Butter in g
Include ingredient: Table salt	Table salt	to taste

	Product release:	330
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

28
	Slice	10
	Cooking sous-vide	13
	Chill in the refrigerator	5

Macronutrients in 100 g

Proteins	20.1
Digestible proteins	20
Fats	19.2
Plaid	0
Net carbohydrates	0
Calories	252 kcal
Indexes
Glycemic index	0
Glycemic load	0
Insulin index, II	23
Disease inflammatory index, DII	-0.43
Antioxidant, ORAC	91

Calories per dayGenderGrowth

Weight loss	Detention	Set
26%	19%	16%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Add more carbohydrates Reduce the amount proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B12	1971971821691581
B6	666645142281
D	4848484888
B3	43493885341
B5	28282346141
B2	27322558121
E	1919194031
B1	17191535101
B4 (Choline)	1216152773
B9	1111823115
A	912112155

Minerals

Nutrient	% of RDA
Selenium	1321321212427218
Phosphorus	333333462312
Copper	29292659179
Coenzyme Q10	2727278281
Sulfur	26343451?7
Iodine	21211435163
Potassium	13171519119
Alpha GPC	13132639137
Zinc	1216122633
Magnesium	81192664

Lipids

Nutrient	% of RDA
DHA (Omega-3)	411411685822?103
EPA (Omega-3)	133133222333?22
Cholesterol	130130130518?259
Palmitic acid (Saturated)	23232336?46
Stearic acid (Saturated)	19232331?46
Arachidonic acid (AA, Omega-6)	13382576?8
Alpha-linolenic acid (Omega-3)	71081364
Oleic acid (Omega-9)	67610?8

Amino acids

Nutrient	% of RDA
Tryptophan	1331861864667519
Histidine	130182182379?91
Lysine	1081521523167638
Methionine	911211212539161
Threonine	699797202??
Tyrosine	5273521829130
Valin	507070147?23
Leucine	4968681454517
Alanine	459191227??
Glycine	303030919130
Aspartic acid	30363091?30
Phenylalanine	263636764515
Cysteine	232728722718
Arginine	18181845155
Glutamine	18181891183
Proline	14151434?9
Serin	99615?3
Glutamic acid	618991??
Isoleucine	6991952

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Sous-vide

Kitchen: French

Servings: 2 (1 serving ≈ 165 gram)

Digestion time: 3 hour

Complete protein: ✔

Cut the salmon fillet (300 g) into strips. Then season them to taste and brush with melted butter (2 tbsp).

After that, roll the fillet into tight sausages about 10-12 cm long and 3-4 cm in diameter using plastic wrap.

Make a few holes in the wrap.

Pack the prepared sausages in a vacuum bag.

Cook them in a sous-vide at a temperature of 50 degrees for 13 minutes.

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Published: 15.12.2024

Updated: 01.09.2025

Author:

Roman Klymenko

15 years on low-carb nutrition

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