Frozen Salmon

Author

Lucas Droste

Food

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 122F / 50C

Ingredients

• Sprig of rosemary
• Sprig of rosemary
• Frozen Salmon with skin
• 1/2 T butter
• 1/2 T butter
• Half a lemon sliced
• 1c water
• 1c water
• Sprig of rosemary
• 1 chicken bullion cube
• 1 chicken bullion cube
• 1/2 T butter
• 1c water
• 1/2T olive oil
• 1/2T olive oil
• 1 chicken bullion cube
• 1/2T butter
• 1/2T butter
• 1/2T olive oil
• Pinch dried rosemary
• Pinch dried rosemary
• 1/2T butter
• 2/3c couscous
• 2/3c couscous
• Pinch dried rosemary
• 2/3c couscous

Directions

1. Set your Anova Sous Vide Precision Cooker to 122.0ºF / 50.0ºC.