1 1/2poundscenter cut salmoncut into 2 large filets
1/2Tablespoongarlic salt
1teaspoonblack pepper
2 1/2Tablespoonsolive oil
2sprigsfresh herbswe used 1 rosemary and 1 dill
Instructions
Fill sous vide water container and position sous video cooker into place. Preheat sous vide cooker to 130 F.
In a small bowl, whisk together olive oil, garlic salt, and pepper.
Using gloved hands, coat both salmon filets (on both sides) with oil mixture.
Break rosemary sprig into a few smaller pieces. You don’t want it too small because you will be removing it after the salmon has cooked. Place sprig pieces on top of seasoned salmon filets.
Place each seasoned filet with fresh herbs into vacuum seal bags. Vacuum seal them shut.
Sous vide the salmon for 45 minutes.
Remove cooked salmon from bags, place on wire rack, and discard herbs.
Use kitchen torch to sear the outside of the cooked salmon.
Notes
Instead of a kitchen torch, you can simply sear the sous vide salmon in a hot skillet with some olive oil or butter. You will want the pan hot so that you can sear it quickly. If you take too long to sear it, the fish is already cooked so it could begin to flake apart.