Another (very successful) sous vide experiment. Incredibly moist, tender and flaky!
You can achieve many different results cooking by this method. There’s an excellent article on what to expect when cooking salmon by this method at Serious Eats. I cooked mine at 49ºC (120ºF). The fillets had nothing but salt on them when I sealed them into a plastic bag. After 45 minutes in their water bath all they needed was a quick sear to brown the skin and give it some texture. Served with some mash and a fresh green salad – simple and delicious.
michelle picker cooks 