Sous Vide Salmon
PREP TIME 5 minutes
COOK TIME 20-25 minutes
1 salmon fillet
4 sprigs dill
3 tbsp Pukara olive oil
2 garlic cloves, finely chopped
5 anchovies, finely chopped
3 tbsp white balsamic
Preheat water to 45ºC. Place salmon into a zip-lock bag with dill and oil before placing into water for approx 15-20 minutes until it reaches 45 degrees.
For the sauce, add garlic, anchovies, oil and white balsamic into a jar and shake together well before sitting aside for approx 5 minutes.
After approx 15-20 minutes once salmon has reached 45 degrees, remove from zip-lock bag and carefully peel the skin off.
Plate salmon up with a drizzle of vinaigrette sauce and a few sprigs of dill on top.