Place the vacuum pouch in the water bath and cook for 49 minutes. After this time has passed, remove the vacuum pouch from the water bath and carefully cut the pouch open. Season the salmon with sea salt and serve.
THICKNESS: 1-1/16 in / 27 mm
COOK TIME: 01:50
TEMPERATURE: 128°F / 53.3°C SERVES: 2
October 26, 2017
I want to make an imitation of Hot smoked salmon. Would I use my smoking gun with the brined salmon and then again after sous vide?
July 24, 2016
Toss all ingredients and serve with sous vide salmon. Can be refrigerated in an air-tight container for up to two days.