Sous Vide Salmon
The salmon prepared using this sous vide recipe is incredibly flavorful and moist. Reduce the cooking temperature for more tender salmon.
Warm water should be put in a big pot.
Set the temperature of a sous vide precision cooker to 125 degrees F.
(51 degrees C).
Place the salmon skin-side down on top of the shallot in the plastic bag.
To seal the bag and remove air, either use a vacuum sealer or submerge it in water.
Add the bag to the pot once the water temperature reaches 125 degrees F (51°C); then, set the timer for 45 minutes.
When the timer rings, take the bag out of the pot.
To dry the salmon, remove it.
Remove and throw away the shallot.