Sous Vide Salmon

2 teaspoons salt

2 teaspoons sugar

1 2-pound skinless salmon fillet, quartered

1 tablespoon vegetable oil

Combine salt and sugar in small bowl. Sprinkle salmon evenly on all sides with salt mixture and place on wire rack set in rimmed baking sheet. Refrigerate for at least 30 minutes or up to 45 minutes.

Bring sous vide water to 128°F (if using farmed salmon) or 120°F (if using wild salmon) in 7-quart container.

Pat salmon dry with paper towels and brush with oil on all sides. Individually wrap each fillet with plastic wrap, and vacuum seal

Cook for at least 30 minutes or up to 45 minutes.

Gently transfer salmon to cutting board and discard plastic. Pat fillets dry with paper towels. Serve.

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