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Brining the salmon before cooking it sous vide will help inhibit the secretion of white protein, known as albumen, and will give the fish a vibrant pink color. Because the brine must be ice cold, the recipe calls for crushed ice. If brining the salmon, do not add additional salt when cooking.

Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
  • subheading: For the brine:
  • 1 ½ cups kosher salt
  • 1 quart water
  • 2 lb. ice, crushed
  • 4 center-cut salmon fillets with medium fat content, each 6 oz. and 1 ½ inches thick, pin bones removed, fish chilled
  • 1 Tbs. extra-virgin olive oil
  • 1 bay leaf
  • Kosher salt, to taste (if not brining salmon)
  • Coarsely ground pepper, to taste
  • Olive oil or clarified butter for searing (optional)
Steps
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