Ingredients
2
2 servings
- •1 (8 ounce) salmon fillet
- •1 shallot, finely chopped
- •1 pinch salt and pepper
- •1 teaspoon olive oil
Instructions
- Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
- Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
- Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
- Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.
Nutritional Facts
Per 2 servings
- Calories: 245
- Carbohydrate: 4g
- Fat: 15g
- Fiber: 0g
- Protein: 23g
- Sugar: 1g
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