Sous Vide Wild King Salmon
Here's a recipe where I ended up with restaurant-quality sous vide salmon fillets without too much effort!
Freeze a tablespoon of olive oil in a small container and repeat for the rest of the olive oil for at least 2 hours (although I'd recommend more time). This allows the oil to be solid when you vacuum seal the salmon later.
Cut your salmon fillets into 5 equal portions. Season them with salt and pepper.
Individually vacuum-seal the fillets with a frozen cube of olive oil and a sprig of thyme.
Place the packets in a bowl of ice and pop it in the fridge. I fill up your SousVide Supreme and set the temperature to 125°F and go to bed (or go to work or do something else to bide your time!).
Dump the salmon packets into the preheated SousVide Supreme and let them bathe for 20 minutes. If you like your salmon medium-rare, serve them straight out of the packet. If you like your salmon less rare, cook the salmon on a cast iron skillet for ~2 minutes each side (or use a kitchen torch).
Calories: 382kcal | Carbohydrates: 1g | Protein: 36g | Fat: 26g | Fiber: 1g