Sous Vide Salmon Recipe | sipbitego.com

Ingredients

• 1 salmon filet (thawed from frozen)
• 1/2 tsp salt (sea salt or kosher salt)
• 1/4 tsp pepper (black, fresh cracked)
• 1/2 tsp lemon juice (fresh squeezed (juice from about 1 wedge of lemon))
• 2 tsp olive oil (for searing after sous viding salmon)
• 1 tsp parsley (fresh chopped (optional))

Instructions

1. 1

   --- Detailed recipe steps ---

2. 2

   preheat sous vide: Preheat the Anova, Joule, Instant Pot or whatever sous vide machine you’re using to 125°F.

3. 3

   season salmon: Season the salmon with salt, pepper, and a squeeze of lemon juice.

4. 4

   sous vide salmon: Vacuum seal the salmon in a flat layer and drop the bag into the sous vide bath for 45 minutes.

5. 5

   prepare ice bath: Prepare an ice bath with water and ice in a large bowl.

6. 6

   remove salmon: When done, carefully remove the bag from the hot water and shock the bag in an ice bath for 2 minutes.

7. 7

   pat dry: Remove the salmon from the bag and pat dry with paper towels. Set aside.

8. 8

   sear salmon: Sear finish sous vide salmon in a cast iron skillet over medium-high heat, heat the olive oil until it is shimmering. Add the salmon filets, skin side down (only sear the skin side) until it gets crisp. This is fast and will take about 30 to 60 seconds.

9. 9

   Serve and enjoy!