Sous-Vide Salmon Filet With Thyme

This Crispy Sous Vide Salmon recipe offers perfectly cooked, tender salmon with a delightfully crispy skin. Using the sous vide method ensures the salmon is evenly cooked and juicy throughout, while finishing it with a quick sear in a hot skillet crisps up the skin to add texture and flavor. This simple, elegant recipe is great for a healthy, restaurant-quality meal at home, served with optional lemon and herbs for a fresh touch.

Recipe

Sous-Vide Salmon Filet With Thyme

DIFFICULTY : Easy
PREP TIME : 5 Min.
MARINATE TIME : 30Min.
COOK TIME: 1 hour.

INGREDIENTS

Salmon steaks
1 teaspoon olive oil
1 teaspoon salt
Fresh thyme (optional)
Lemon slices (optional)

INSTRUCTIONS

1.Sprinkle 1 tablespoon of salt on 2 pounds of salmon steaks

2.Place the salmon steaks into the SealVax reusable food bag with a little bit of thyme

3.Add 1 teaspoon of olive oil

4.Quick-tip: In order to successfully vacuum seal the salmon steaks inside of the bag, make sure to use the liquid isolator while sealing. The vacuum seal technology paired with our liquid isolator will speed up marination process and protect electronics involved in the sealing process

5.Sous vide for 1 hour at 120 ° F

6.Once the sous vide is complete, dry the salmon steaks with towels to remove excess juice or oils

7.Next, add some oil to a pan. Let the oil heat up. Once the oil is heated up place the salmon steaks into the pan. Fry the fish skin side down for a total of two minutes

Enjoy !