Ingredients

• 4 ea salmon fillets
• 2 T olive oil

Instructions

1. Brine the fish in a 9% salt solution (1T salt in 1C water) for 10 minutes to reduce albumin exudation. Rinse off the brining solution and pat the fish dry. Place in a sous vide bag and exhaust the air from the bag. Include the oil in the sous vide bag to help keep the fillets from sticking to each other. Optionally add any aromatics you desire.
2. Sous vide the salmon for 1 hour at your choice of the following temperatures:

Doneness	Temperature
Like firm sashimi	105 deg
Soft and buttery	110 deg
Translucent and starting to flake	115 deg
Very moist, tender and flaky	120 deg
Firm, moist, and flaky	130 deg
Very well-done	140deg

3. If the salmon still has skin on it, optionally sear the skin in a very hot skillet.

Adapted from: www.seriouseats.com

Contributed by: Skip