Courtesy of Jason Wilson (Crush, Seattle, WA)

INGREDIENTS

• 4 portions (6 ounces/170 g each) fresh King salmon, bones removed, skin optional (if reserving skin, remember to have scales removed)
• 1 1/2 teaspoons (7.5 ml) kosher salt
• 4 slices fresh lemon
• 2 tablespoons (28 g) unsalted butter, cut into four pats

DIRECTIONS

1. Fill and preheat the Sous Vide Supreme water oven to 126F/52C.
2. Season the salmon evenly with kosher salt and top each portion with a lemon slice and a pat of the butter.
3. Put the portions into cooking pouches (two portions per pouch) and vacuum seal on Gentle setting, if available.
4. Submerge the pouches in the water oven to cook for 20 minutes. Set the timer. (They can go a bit longer, but because fish is so delicate, leaving them too long could result in a mushy texture.)
5. When timer sounds, remove the pouches, open, and serve directly or quickly sear in an oiled skillet over high heat for a minute or so to caramelize the surface and add a second texture and flavor.