Salmon Sous Vide

By Dottiejk

Ingredients

• 2-4 6-8 ounce salmon fillets; skinned
• 3 tablespoon kosher salt
• 1 tablespoon whole black peppercorns
• 2 cup Water
• aoili
• 1/4 cup mayonnaise
• 2 clove garlic; pressed
• 1 tablespoon fresh chives; finely chopped
• 1/2 lemon; zest only
• 1 tablespoon wasabi paste

Preparation

Step 1

Fill the sous vide with hot tap water and preheat to 134°F.

In a large zip bag prepare brine by completely dissolving the salt in the
liquid. Slip the salmon into the brine, making sure it is covered by the
liquid; toss in the peppercorns; seal the bag and refrigerate for 20 to 30
minutes.

Meanwhile, in a small bowl, mix together all ingredients for the aioli,
blending well; cover and refrigerate until ready to use.

After 30 minutes, remove the fish from the brine and discard the liquid.
Rinse fish well under cool, fresh water; pat dry with paper towels.

Vacuum seal each portion of fish in its own pouch and cook for 15 to 20
minutes. (It can go 30 to 40 minutes without becoming overly tender).

Remove from the cooking pouch and, if desired, sear one side of the fish
in a lightly oiled hot skillet.

Top with a dollop of aioli, add a sprinkling of fresh chives and serve.