Sous Vide “Smoked” Salmon
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Ingredients for 2
4 cups ice water
1/4 cup kosher salt
2 (6-ounce) skin-on salmon filets
1 teaspoon smoked sea salt
1 teaspoon smoked black peppercorns, ground
1 teaspoon light brown sugar
1 tablespoon liquid smoke
Whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes, or up to one hour.
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
Remove the salmon from the brine and rinse with cold water. Pat dry and season with smoked salt, smoked pepper, and brown sugar.
Place salmon in a large zipper lock or vacuum seal bag with the liquid smoke. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
When the timer goes off, remove the bag from the water bath. Remove the salmon from the bag and place on a wire rack. Place wire rack on a rimmed baking sheet. Heat broiler to high.
Broil salmon until the skin is crisp and golden brown, about 5 minutes. Serve.