Basic Sous Vide Salmon

From Episode 4 – Sous Vide Basics Cooking Video Series with Sharone Hakmansous vide salmon
Serves 2

2 (8 ounce/240 g) salmon fillets, pin-bones removed
2 teaspoons (10 ml) lemon zest
salt and pepper to taste

1. Fill and preheat the water oven to your preferred degree of doneness for fish (116F/47C rare; 126F/52C medium rare; 140F/60C medium.)
2. Sprinkle salmon fillets with lemon zest, salt and pepper.
3. Put fillets into a small (quart/0.9 liter) cooking pouch and vacuum seal.
4. Submerge the pouch in the water oven and cook for 15 to 30 minutes.
5. Remove from pouch and serve.