salmon

Who doesn't know it? Salmon. The pink and flavorful fish. Many people are familiar with the fact that almost all fish, including salmon, quickly overcooks. This mainly happens in the oven, where the fish is exposed to temperatures above 100°C. This temperature is too high for fish. This is not the case with sous vide cooking of salmon. Here, the fish is not exposed to high temperatures. As a result, it never dries out. With this technique, the salmon is cooked sous vide in a water bath at 50°C.

Salmon can be used in a variety of dishes. Think, for example, of pasta tagliatelle with pesto. Or a creamy and spicy risotto with green asparagus. Or between toasted sandwiches with fresh mayonnaise. How do you like this salmon best?

Ingredients

• 4 salmon fillets (150 g each)
• Olive oil
• Pepper
• Salty

Preparation

Get everything ready

Take a bowl, pan, or sous vide container and fill it with warm water. Set the sous vide appliance to 50°C (122°F) and let the water heat up.

Wrap the salmon

Season the salmon with salt and pepper. Place the salmon in the sous vide bags along with some olive oil. Place the sous vide bags in the water bath and set the timer for 25 minutes.

Serve!

Once the timer goes off, remove the salmon from the sous vide bag. Serve immediately. Oh, and don't forget to enjoy!

Use these products

[product=sous-vide-bak-met-lid]
Handy for this recipe[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]