Sous Vide Poached Salmon
Salmon is well suited to sous vide cooking. Even though it is a relatively fatty fish, it can go from juicy and silky (our ideal) to chalky and dry (aka overcooked) in a flash—especially with high-heat cooking methods. The precision of low-temperature sous vide cooking eliminates this problem.
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody