Servings: Serves: 2

Active Time: 10 minutes Active Time: 10 minutes
 
Total Time: 45 minutes Temp: subheading: Total Time: 45 minutes Temp:
125°F (52°C) for medium-rare, or 135°F (57°C) for medium. 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
 
¼ cup kosher salt ¼ cup kosher salt
1 quart ice water 1 quart ice water
 
5 tablespoons extra-virgin olive oil 5 tablespoons extra-virgin olive oil
 
For the brine, whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes (or up to one hour). NOTE: Brining is an important step in preparing salmon sous vide. The brine keeps the albumen (white bubbly stuff) from leaching out of the salmon, as well as seasons the fish throughout and provides another defense against overcooking. For the brine, whisk the kosher salt into the ice water until dissolved. Add the salmon and refrigerate for 30 minutes (or up to one hour). NOTE: Brining is an important step in preparing salmon sous vide. The brine keeps the albumen (white bubbly stuff) from leaching out of the salmon, as well as seasons the fish throughout and provides another defense against overcooking.
 
Set the Anova Sous Vide Precision Cooker to 125°F (52°C) for medium-rare, or 135°F (57°C) for medium. Set the Anova Sous Vide Precision Cooker to 125°F (52°C) for medium-rare, or 135°F (57°C) for medium.
 
Remove the salmon fillets from the brine and rinse with cold water. Pat dry and place each fillet in a separate vacuum bag or zipper seal bag with two tablespoons of olive oil each. Remove the salmon fillets from the brine and rinse with cold water. Pat dry and place each fillet in a separate vacuum bag or zipper seal bag with two tablespoons of olive oil each.

Seal on “gentle” setting, or manually seal in a ziplock bag, removing as much air as possible. Place the bags in the water and cook for 20 minutes. (If needed, you can leave for an additional 20 to 30 minutes in the water without any negative effects.)
Remove the bag from the water and carefully remove the salmon. Pat the salmon dry with paper towels and set aside. The brine should provide ample salt seasoning, but you can season additionally with salt and pepper here if desired.
In a hot non-stick saute pan, warm one tablespoon of the olive oil. Add the salmon and sear until the skin is crispy and golden brown, about one minute. Serve with Lemon-Dill Creme Fraiche and Chilled

Lemon-Dill Creme Fraiche  Lemon-Dill Creme Fraiche
1 cup creme fraiche (or sour cream or Greek yogurt)  1 cup creme fraiche (or sour cream or Greek yogurt)
1 lemon, juice and zest  1 lemon, juice and zest
¼ cup loosely packed chopped fresh dill (or chives or tarragon)  ¼ cup loosely packed chopped fresh dill (or chives or tarragon)
Whisk together all ingredients and serve with sous vide salmon.  Whisk together all ingredients and serve with sous vide salmon.