Sous Vide Salmon
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Edge-to-edge perfection. No skill required.
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.