Why recepie famous for?
This fish is great cold flaked over a salad or hot with some veggies. We found 125° to be the sweet spot, but adjust in intervals of 5° to try to find the perfect texture for you.
Ingredients
1 1-pound skinless, boneless salmon filletKosher salt
1 tablespoon coarsely chopped dill
1 teaspoon finely grated lemon zest
½ teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil
Special Equipment
A sous vide machine; a 1-gallon vacuum-sealable or resealable plastic bag
Instructions
Clip (or stand) sous vide machine to a tall, large pot. Fill pot with warm water to height according to manufacturer’s instructions (keep in mind that fish when added will cause water to rise).Season salmon with salt. Mix dill, lemon zest, and red pepper flakes in a small bowl to combine, then rub all over fish. Place salmon and any spices that fall off into bag and pour in oil.
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