Sous-Vide Salmon April 5, 2016 by Fiona Maclean Sous-Vide Salmon Print recipe Print with main photo Print text only Serves 2 Prep time 5 minutes Cook time 1 hour, 30 minutes Total time 1 hour, 35 minutes Allergy Fish, Milk asdasdasdasd Main Dish Misc Serve Cold, Serve Hot Ingredients 2 pieces Salmon fillet (I used wild alaskan sockeye salmon) 1 tablespoon Fleur de Sel (or good quality sea-salt) 1 tablespoon Olive Oil 2 tablespoons Creme Fraiche 1 handful Dill 1 Lemon Freshly ground black pepper Directions Step 1 Sprinkle the salmon fillets with fleur de sel and leave for 30 minutes, covered but out of the fridge Step 2 With the kneading paddle fitted, fill the thermocook to just below 'max' and use manual settings to set the temperature to 50C Step 3 Use a probe or jam thermometer to check the temperature. Step 4 Rinse off the salt from the salmon fillets and pat dry with kitchen paper. Season with pepper and, if you like, with a tiny amount of chopped dill Step 5 Split the olive oil between 2 ziplock bags and place one fillet in each bag. Step 6 Place the bags in the thermocook and put on the main lid. Allow to cook for an hour. I check occasionally with my thermometer but so far haven't needed to adjust the temperature. Step 7 Make up a simple dill sauce by stirring together half the lemon, the creme fraiche and finely chopped dill. Step 8 (Optional) Heat a griddle or non stick frying pan. Remove the fillets from the ziplock packs and put , skin side down, into the frying pan to crisp up the skin. Step 9 Serve with steamed vegetables or a green salad for an ultra healthy meal.