Fitness Recipe: Sous Vide Salmon, fit for newbie.

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Sous Vide Salmon. this link is to an external site that may or may not meet accessibility guidelines. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist. Salmon has it beat by a mile.

Use Salmon Fillets (5 to 6 ounces, 140 to 170g each).
Use Salt and Pepper.
Use Extra-virgin Olive Oil.
Provide Aromatics such as fresh thyme, dill, parsley, and / or citrus zest.

Short Tips:

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The fresh salmon fillet is first scaled and then washed thoroughly. When we are done with this, cut it down to approx. 5 cm wide slices. Place the sliced ​​fish in a larger bowl and season it: first, sprinkle with salt and rub the slices thoroughly with your hands, but be careful not to hurt them..
When we are done, wash the lemon and grate the peel first with a small file, then squeeze the juice, which we pour onto the fish, rub it with the grated lemon peel, then press the onion into the garlic press and do it into it. Finally, sprinkle with parsley, thyme, dill and citrus zest and spread it over..
Roast them the skin side down. Remember do not touch for a while! When it changes its color to a pale shade, you are ready to flip them to the other side. It just takes a few minutes and your creamy delicious sous-vide salmon filets are ready. Serve it cold, allow it to chill completely..
Enjoy!.

Salmon is amazing and we love it. This is an easy freezer meal, plus it makes the most tender, tastiest fish EVER. (And NO fishy aromas!) But perfectly cooked salmon isn't the only thing this recipe has going for it. No, the other attraction is that this sous vide recipe makes an outstanding freezer meal. Sous vide salmon also has a drastically different texture than normal salmon. As with many sous vide foods the temperature you use to cook the salmon creates differences in the texture of the finished product.

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