Ingredients
Units
Scale
- 140g (5 oz) salmon fillet
- 15ml (1 tbsp) salt
Instructions
- Preheat the water bath to 60° C/140° F
- Prepare the brine by stirring the salt into 125ml (1/2 cup) cold water until it dissolves completely.
- Put the fish and brine into a plastic container or resealable pouch and seal.
- Refrigerate for 10 minutes, then remove the fish and rinse it under cold running water to remove excess salt.
- Dry the fish then vacuum-seal it in a separate pouch.
- Place the pouch in the sous vide and cook for 40-50 minutes.
- Serve immediately with your favourite sauce.
Notes
- For medium-rare you can cook the fish at 50C/122F for 20 minutes.
- If you like your fish rare, place the fish in the water bath for 20 minutes at 42C/108F.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 224
- Sodium: 7054 mg
- Fat: 9.9 g
- Saturated Fat: 2.5 g
- Protein: 33.8 g
- Cholesterol: 30 mg