Instagram: https://www.instagram.com/sabrina.at.gym/Web: http://sabrinaatgym.com/fitness-recipe-sous-vide-salmon-filets/This is How Your Sous Vide Salmon Is Going to Be Delicious!

So we have bought a Joule Sous Vide gadget collectively at work and are taking turns to take it home. This week it is my turn and since we have 2 bank holidays this week I planned chicken for the first day, yesterday I made this salmon and the next day did steak. To be honest I got a bit bored the first day - being used to hands-on cooking, putting something in a plastic bag and then watching it cook itself with no nice kitchen cooking smells felt wrong!! Also using a plastic bag every time didn't appeal to me either (since then I have found some reusable leak-proof sous vide bags online so that problem is solved). However the flavor and texture of the chicken were both amazing so yesterday I persevered with the salmon which was also excellent. Here's the recipe for sous vide novices like me.

I serves to my daughter who loves it

simple baked salmon

It really is perfect!! :)

I love this salmon you can melt a big one or little individual pieces with this simple recipe!

Just had it for lunch :) it's just uncomplicated food. but since you don't add so much seasoning then the ingredients have to be great! I like it very much! :-)

Just made the marinate and the salmon is almost done and I have share this one

Marinating is a cooking technique that is used to preserve the flavor and aroma of a marinade or sauce. By using extra virgin olive oil from Spain to marinate our salmon, we can prepare a uniquely colorful and tasteful dish. Try it out with our special blend of marinade specifically for salmon!

At the market, the tomatoes are starting to look pretty good, so I picked up a few. I was in the mood for salmon and got a small tail-end fillet chunk. The salmon set me thinking that dill might work with tomatoes. I'm not sure why I thought to brown the butter, but it makes sense in hindsight. There was an element missing, so I found some Greek yogurt in the fridge and added dill, but it was lacking. Tried salt and pepper. There was a definite improvement, but not quite there. A touch of horseradish sealed the deal. It made sense to use the, "tomato story," bowl I got at Daiso, a Japanese dollar store near my house. Pretty satisfied with the results overall. I'd put it on a menu.