Sous Vide Salmon

Ingredients for 2

• 2 (6-ounce) skin-on salmon filets, skin removed and reserved

• Kosher salt and freshly ground black pepper

• 1 tablespoon unsalted butter

• 4 tablespoons full-fat Greek yogurt

• 1 tablespoon tahini

• Juice of 1 lemon

• 2 tablespoons extra virgin olive oil

• 1 tomato, chopped

• 1/2 cup chopped fresh cilantro

• 1/2 avocado, diced

• 1/2 red onion, chopped

• Juice of 1 lime

• 4 ounces green beans, steamed, for serving

Directions

• Step 1

  Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).

• Step 2

  Season the salmon with salt and pepper and place each filet in its own zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 8 minutes.

• Step 3

  Meanwhile, sear the salmon skin: Heat butter in a medium nonstick skillet over medium high heat. Add the skin and sear until crisp, 2 to 5 minutes. While searing, press the skins down on the pan with a spatula. Transfer to a paper towel-line plate, season with salt, and set aside for serving.

• Step 4

  Prepare the tahini yogurt: In a small bowl, whisk together the yogurt, tahini, lemon juice, and 1 tablespoon olive oil. Season to taste with salt and pepper.

• Step 5

  Prepare the salsa: In a medium bowl, mix together the tomato, cilantro, avocado, red onion, lime juice, and remaining 1 tablespoon olive oil. Season to taste with salt and pepper.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bags from the water bath. Carefully remove the salmon from the bags.

• Step 1

  Divide the salmon between two serving plates. Add a spoonful of salsa on top of the salmon and a spoonful of tahini yogurt on the side. Place the salmon skin on top of the salmon. Serve with green beans.

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