Sous vide salmon

Sous vide salmon has a delicate and flavorful taste. It will always be that way thanks to a water bath poaching.

Probably, it's a million to one chance to meet a person who doesn't like salmon. Everyone loves salmon. Cooking salmon is an art on its own. You can easily get tasteless rubbery fillet instead of a red salmon delicacy by overexposing it to the heat for just a little longer than recommended. This can be avoided by cooking salmon in a sous vide cooker. The salmon fillet will always be juicy and tender thanks to the temperature regulation. It's needless to say that you don't have to constantly watch over the fish and worry about the end result during sous vide cooking.

• Preheat the water in the sous vide cooker to 46.1 degrees.
• Cut the fillet into equal pieces. Make several small cuts in the skin half an inch apart. So, the skin will not curl or separate from the meat while browning it before serving.
• Season the fillet with kosher or sea salt and freshly ground black pepper to your liking.
• Pack the pieces with an at-home vacuumizer or simply put it in a vacuum bag. Remember to get rid of an excess air while immersing the bag into a water bath!
• Cook salmon in a sous vide mode for 45 minutes.
• When the timer sets off, take out the bags from the cooker. Then take out the fillet itself and wipe it dry with paper towels. If you're not sure whether it's spiced enough, season the fillet with pepper and salt again.
• Preheat a cast iron pan or a heavy-bottomed pan to medium temperature. Add frying oil as it gets preheated. Lay out the fillets skin side down and let it fry like this for about a couple of minutes, until the skin is lightly browned. Then turn over and let the red meat brown for 30 seconds.
• It's ready! Serve with your favorite side dish!