Whole Salmon Fillet

Delicious Salmon w/ Dill, Thyme and Rosemary

Author

X Bryant

I’m a #sousvidenerd

Prep Time: 00:10

Recipe Time: 00:40

Temperature : 140F / 60C

Ingredients

• 1.5-3 lb Salmon Fillet Prefer Pacific Species but (Atlantic will do)
• Main Seafood Rub
• Fresh Ground Pepper
• Fresh Ground or Finishing Salt
• Sprig of Fresh Rosemary
• Sprigs of Fresh Thyme
• Generous Amount of Fresh Dill
• 2 Tbs Garlic Herb Butter

Directions

1. Add Main Seafood Rub to fillet, shake off extra
2. Salt and Pepper Fillet
3. Top w/ Herbs and Butter
4. Place in Sous Vide Bag and Vacuum Seal
5. Place Sealed Bag in Water Bath for Minimum 30 Mins - Max 1hr for Medium Salmon.
6. Time and Prepare Sides for Meal.
7. Serve When Complete. Enjoy!