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
Freshly ground black pepper
Sprinkle the salmon fillets with fleur de sel and leave for 30 minutes, covered but out of the fridge
With the kneading paddle fitted, fill the thermocook to just below 'max' and use manual settings to set the temperature to 50C
Use a probe or jam thermometer to check the temperature.
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
Split the olive oil between 2 ziplock bags and place one fillet in each bag.
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.
Make up a simple dill sauce by stirring together half the lemon, the creme fraiche and finely chopped dill.
(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.
Serve with steamed vegetables or a green salad for an ultra healthy meal.
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