Olive Oil Poached Salmon (Sous Vide)

By á-178060

Salmon is cooked to perfection and infused with delicious aromatics in a sous vide water bath then enjoyed atop a salad of mixed greens. The perfect way to enjoy salmon.

Ingredients

• 2 (6- to 8-ounce) center-cut salmon fillets, boneless, skinless
• 1 large shallot, sliced in thin rings
• 12 whole basil leaves
• 2 dill sprigs
• 3/4 cup extra virgin olive oil
• 3 ounces mixed greens
• kosher salt and freshly ground black pepper

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from ming.com

Preparation

Step 1

Generously season the salmon with salt and pepper.

Place the fillets in a vacuum bag and top with half the aromatics, making sure that they touch the meat. Flip the bag over and repeat on the other side with remaining shallot rings, basil and dill.

Pour the olive oil into the bag.

Remove all air from the bag, vacuum sealing it if possible.

Cook the packet in the sous vide circulator water bath at 125°F for 20 minutes. Remove from the machine and cut the packet open.

To serve, remove the fillets from the packet and place on top of the greens with a little of the poaching oil as the dressing.