Sous Vide Salmon

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PREP TIME 5 minutes
COOK TIME 20-25 minutes
SERVES 1

INGREDIENTS

1 salmon fillet
4 sprigs dill
3 tbsp Pukara olive oil
2 garlic cloves, finely chopped
5 anchovies, finely chopped
3 tbsp white balsamic

METHOD

Step 1
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.

Step 2
For the sauce, add garlic, anchovies, oil and white balsamic into a jar and shake together well before sitting aside for approx 5 minutes.

Step 3
After approx 15-20 minutes once salmon has reached 45 degrees, remove from zip-lock bag and carefully peel the skin off.

Step 4
Plate salmon up with a drizzle of vinaigrette sauce and a few sprigs of dill on top.

Season 3, Fish, Dinner, Salmon, SeafoodSimon Hamiltonseason 3, sous vide salmon, salmon, sous vide, pukara