Sous Vide Salmon
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 1
1 (6- to 8-ounce) skinless salmon fillet
2 tablespoons extra virgin olive oil
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
Season the salmon with salt. Place in a medium zipper lock bag with the olive oil. Seal the bag using the water immersion technique and place the bag in the water bath. Set the timer for 40 minutes.
When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag. Serve.