Recipe of French Sous Vide Eggs

Sous Vide Salmon

You may want to use a ladle or.

Recipe Summary Sous Vide Salmon

Wonderfully moist and flavorful. We like our salmon on the firmer side, but this can easily be adjusted. Just lower the cooking temperature if you prefer it yours medium.

Ingredients | French Sous Vide Eggs

1 (8 ounce) salmon fillet

1 shallot, finely chopped

1 pinch salt and pepper

1 teaspoon olive oil

Directions

Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51°C).

Place shallot into a plastic bag and lay the salmon on top, skin-side down. Use a vacuum sealer to remove the air and seal the bag or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot and set timer for 45 minutes.

Remove bag from the pot when the timer goes off and pat dry. Remove and discard the shallot.

Heat olive oil in a nonstick or cast-iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

Info | French Sous Vide Eggs

prep: 10 mins cook: 50 mins total: 1 hr Servings: 2 Yield: 2 servings

TAG : Sous Vide Salmon

Main Dish Recipes, Seafood Main Dish Recipes, Salmon, Salmon Fillet Recipes,