Salmon

Author

Teresa Kronschnabl

Prep Time: 00:00

Recipe Time: 00:30

Temperature : 120F / 48.9C

Ingredients

• Salmon
• Olive oil
• Rosemary
• Citrus zest
• Salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 120.0ºF / 48.9ºC.
2. Season all sides with salt
3. Place single layer in ziploc bag. Add couple teaspoons olive oil turning salmon and hands to make sure coated. Add gentle aromatics like fresh thyme parsley rosemary or dill add grated zest
4. Close bag and let rest in refrigerator for at least 30 minutes.
5. Add salmon to preheated water bath. Cook 30-45 minutes for up to one inch fillets. 45-60 for fillets for up to two inches.

1. Remove salmon from bag. Gently blot dry. Discard aromatics
2. Remove skin if so desired.
3. Sear (optional) and serve