Sous Vide Salmon Fillet
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g salmon fillet (s), fresh
- olive oil
- salt and pepper
- Garlic powder
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Prepare a suitable vacuum bag, vacuum seal the salmon with 1 teaspoon of olive oil and a little salt. Carefully place the salmon in the vacuum-sealed bag in the water bath preheated to 52 ° C and cook for about 20-25 minutes.
- Then take the salmon out of the bath, carefully take the fish out of the bag and fry it lightly in the pan, but it can also be eaten straight away.
- Serve with a little lemon juice, salt and a little pepper, depending on your taste. Serve with vegetables or rice, depending on your taste.
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