Sous Vide Frozen Salmon Fillets
2 frozen salmon fillets roughly 1.5 inched thick.
1 tbsp of olive oil.
1 tbsp of lemon juice.
- Add everything into the bag and seal it up.
- Used the Joule to cook them for at 131 degrees for 1.5 hours.
- Take them out and sear them skin side down in a cast iron pan. I started eating the skin this way, otherwise skip this step for those that don’t like the skin. I personally had never eaten the skin before using the method.
I’m a huge fan of the mustard dill sauce that Ikea carries. It tastes great with salmon. Getting food at a huge furniture store always feels a little weird!