*1248 - sous vide diary: salmon

Not the most glamorous photo of salmon but done to my precise liking.  Can't have salmon done any other way now!


Brine first to reduce white albumin build-up and add flavor.  (I didn't do this long enough because you can still see the albumin.)  Then sous vide at 50 degrees Celsius, for about 15 minutes.  Sear off the skin in a smoking hot pan for a minute or two.  Voila!
The texture is always almost eerily perfect.  Imagine smooth, even creamy salmon, and so so moist.  Sprinkle of sea salt and squirt of lemon, and it's perfect.