Sous Vide Salmon Dinner with Jasmine Rice and Glazed Carrots

Pat the salmon filet dry with paper towels. Cut into 4 equal-sized servings.

Season all sides of each salmon piece generously with kosher salt.

Divide 2 tablespoons of the olive oil between vacuum seal bags. Rub a light coating of oil onto each salmon piece, then place in individual bags with 1-2 sprigs of fresh thyme per bag.

Vacuum seal the bags, removing as much air as possible. Refrigerate for up to overnight (or cook immediately if preferred).

Set your sous vide device to 120°F and begin heating the water bath.

Once the water bath reaches 120°F, submerge the sealed salmon bags and cook for 60-120 minutes (60 minutes for a thinner filet, up to 120 for a thicker side).

Tip: This is the longest cooking step. Rice and carrots will start later to finish at the same time.

Combine the carrots with the 2 cups water, 4 tablespoons butter, and 2/3 cup packed brown sugar in a large saucepan. Toss together.

Tip: Start this step about 30-35 minutes before you plan to serve.

Bring the carrot mixture to a boil over high heat. Reduce the heat to medium and continue to cook, adjusting the heat as necessary to maintain a lively simmer, for about 20 to 30 minutes or until carrots are tender and the liquid has evaporated. Stir frequently to avoid scorching. Add more water if needed.

Measure out 2-4 cups of jasmine rice using the rice cooker's measuring cup (approximately 2/3 of a standard cup each). Add the rice to the Zojirushi rice cooker pot.

Tip: Start this step about 35-40 minutes before you plan to serve, while carrots are simmering.

Fill the rice cooker pot with liquid (chicken stock or water) up to the line number that matches the number of cups of rice you added. For example, if you added 4 cups of rice, fill to the 4 line.

Add 1-2 teaspoons of seasoned salt to the rice, depending on your taste preference and how salty your stock is. Stir well to distribute the salt evenly throughout the rice and liquid.

Close the lid and turn on the rice cooker. It will automatically switch to warm mode when the rice is done (typically 30-40 minutes depending on the amount).

Remove the salmon bags from the water bath and carefully open them. Transfer the salmon pieces to a sheet of parchment paper.

Tip: Begin salmon finishing steps when rice and carrots are nearly done.

Remove the thyme sprigs from each salmon piece. Pat the salmon completely dry with paper towels, wiping away the white albumin (the coagulated protein) that rises to the surface.

Season the top (presentation side) of each salmon piece with your chosen low-salt fish seasoning (sweet & smoky works beautifully here).

The carrots' liquid will boil down and the water will evaporate, leaving the carrots cooked and nicely glazed with the brown sugar syrup. Season the carrots to taste with salt and pepper.

Tip: Carrots should be finishing around the same time as salmon searing begins.

Once the rice cooker signals it's finished, let it sit for a minute, then open the lid and fluff the rice with a fork or rice paddle, breaking up any clumps.

Heat a nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and let it shimmer.

Place the salmon skin-side down in the hot pan and sear for 45-90 seconds, until the skin is golden and crispy. You should hear a gentle sizzle.

Quickly flip each salmon piece and kiss the top side on the heat for about 10-15 seconds.

Transfer salmon to plates skin-side up. Serve immediately with the jasmine rice and glazed carrots.