salmon

Who doesn't know it. Salmon. The pink and tasty 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 a temperature above 100 °C. This temperature is too high for fish. This is not the case with salmon sous vide cooking. 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.

The salmon can be used in multiple dishes. Think of a 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 gr each)
• Olive oil
• Pepper
• Salty

Preparation:

1. Get everything ready: Take a container, pan or sous vide container and fill it with warm water. Set the sous vide device to 50 °C and let the water heat up.
2. Pack the salmon: Season the salmon with salt and pepper. Place the salmon in the sous vide bags together with some olive oil. Place the sous vide bag in the water bath and set the timer for 25 minutes.
3. Serve! When the timer goes off, remove the salmon from the sous vide bag. Serve immediately. Oh, and don't forget to enjoy!

You will need the following products to prepare this recipe:

[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]