Sous Vide Salmon
Ingredients
The salmon
The seasoning
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
½
small
lemon (sliced)
-
2
tablespoons
butter
The herbs
Instructions
- Prepare the sous vide cooker by setting it to 49C/120F.
- Season the salmon fillets with salt and pepper on all sides.
- Place the salmon in a vacuum bag with lemon slices and dill, then vacuum seal the bag.
- Submerge the sealed bag in the water bath and cook for 45 minutes.
- After cooking, remove the salmon from the bag and discard the lemon and dill.
- Heat butter in a skillet over high heat and sear the salmon skin-side down for about 2 minutes total.
- Serve the salmon immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
296
Total fat
17g
Total carbohydrates
1g
Total protein
34g
Sodium
411mg
Cholesterol
0mg
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