Saumon cuit sous vide

Ingrédients

• 4 Salmon fillets (about 6 ounces each)
• Kosher salt
• 2 Tablespoons Extra-virgin olive oil
• 1 teaspoon Lemon zest (optional)
• 1 Tablespoon Vegetable oil (for searing, optional)

Préparation

1. 1

   --- Sous vide salmon: ---

2. 2

   Season salmon generously with salt on all sides.

3. 3

   Place the salmon into a ziplock or FoodSaver bag in a single layer (you may need to use 2 bags). Add the olive oil, dill and lemon zest, if using.

4. 4

   Seal using a vacuum sealer. Or, if using a ziplock bag, use the water displacement method.

5. 5

   Let rest in the refrigerator for at least 30 minutes, or overnight.

6. 6

   When ready to cook, set sous vide to 120-degrees.

7. 7

   Place the bag in the water bath, making sure not to block the intake or output sections of the sous vide, and cook for 45 minutes, up to 1 hour.

8. 8

   Remove salmon from bag and place on a paper towel-lined plate. Pat it very dry with additional paper towels.

9. 9

   --- Finishing options: ---

10. 10

    To Serve Immediately: Peel away and discard skin. Serve.

11. 11

    To Sear: Heat vegetable oil in a heavy skillet over medium-high heat until shimmering. Add salmon skin side down and cook, pressing gently on fillets to ensure good contact with the skillet, until the skin is browned and crisp, 1-2 minutes. Carefully flip and cook for an additional 15 seconds. Transfer to a plate and blot with paper towels to remove any excess oil. Serve.

12. 12

    To Serve Cold: Transfer to a container and cover. Refrigerate until chilled completely. Serve.