Serves 2 INGREDIENTS 2 salmon fillets, 1-inch (2.5 cm) thick, skinned and pin bones removed 2 teaspoons (10 ml) good extra virgin olive oil 2 tablespoons (30 ml) fresh dill, chopped 1 ½ teaspoons (7.5 ml) Maldon sea salt (or Kosher salt) 2 tablespoons (30 ml) fresh lemon juice 2 wedges lemon for garnish Crème fraiche for garnish – optional INSTRUCTIONS 1. Fill and preheat SousVide Supreme to 126F/52C. 2. Season the salmon with olive oil, dill and salt and put the fillets individually into small (quart/liter) cooking pouches; pour half the lemon juice into each pouch. 3. Vacuum … Read More
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