Ingredients
-
4 fillets Salmon
-
2 teaspoons Salt
-
2 teaspoons Pepper
-
4 Garlic Clovespeeled
-
2 tablespoons Olive Oil
-
1 Lemonjuice of lemon
-
2 tablespoons Butter
-
2 tablespoons Fresh Parsleychopped
Directions
Steps
|
1
Done
|
Heat a sous vide water bath to 115F degrees. |
|
2
Done
|
Season the salmon generously with salt and pepper. |
|
3
Done
|
Remove the salmon from the bags, and pat dry. Melt the butter in a heavy skillet over medium-high heat until shimmering. Add salmon skin side down and cook, pressing gently on fillets to ensure good contact with the skillet, until the skin is browned and crisp, 1-2 minutes. |
|
4
Done
|
Transfer to a plate and blot with paper towels to remove any excess oil. You can serve this salmon cold to mix into pasta, on salads and in sandwiches, or even over rice. |
