Loading ...
Loading ...
Loading ...
SOUS VIDE SALMON
WITH LEMON & DILL
INGREDIENTS
• 2 (6 oz.) salmon lets
• 2 tablespoons dill, chopped
• 2 tablespoons lemon juice
Fish
30 minutes
125°F (52°C)
Serves 2
• 3 teaspoons olive oil
• Salt & pepper, as needed
5
METHOD
Season salmon with salt and pepper and place in bag. Add dill,
lemon juice, and olive oil to the bag and vacuum seal. If using a
ziplock bag, use displacement method mentioned on page 2.
Fill the Sousvant with water and set to 125°F (52°C). Place sealed
bag in the water bath and let it cook for 30 minutes.
Remove bag from the Sousvant and transfer salmon onto a plate.
Thesalmonletsareperfectlygoodtoeatrightoutofthe
Sousvant,butnishitoffonthestoveforthatsubtlecrisp.Give
it a quick sear on the pan over medium-high heat for about 45
seconds, or until golden brown.
1
2
3
4
Loading ...
Loading ...