Ingredients
- 4 (6 to 8 ounce/180 to 240 g) salmon fillets, skinned, and pin bones removed
- 3 Tablespoons (45 ml) kosher salt
- 1 Tablespoon (15 ml) whole black peppercorns
- 2 cups (500 ml) water
Preparation
Step 1
1. Fill the water oven with hot tap water and preheat to: 123F
2. In a large zip closure 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.
3. Meanwhile, in a small bowl, mix together all ingredients for the aioli, blending well; cover and refrigerate until ready to use.
4. After 20 minutes, remove the fish from the brine, and discard the liquid. Rinse fish well under cool, fresh water; pat dry with paper towels.
5. Vacuum/seal each portion of fish in its own food-grade cooking pouch and cook at your preferred degree of doneness for 15 to 20 minutes. (It can go 30 to 40 minutes without becoming overly tender.)
6. Remove from the cooking pouch, and, if desired, sear one side of the fish in a lightly oiled hot skillet, on the grill, or with a kitchen torch.
7. Top with a dollop of aioli (see Wasabi Aioli recipe), add a sprinkling of fresh chives, and serve.