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Perfectly Cooked SOUS VIDE SALMON Avid Armor
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=E5-5MjfOd28
Today we're cooking up some sous vide salmon to delicious perfection. Our end result is perfectly tender, flakey and moist salmon. This recipe only take about 45 minutes, and helps you make the perfect weeknight meal. • Check out the recipe on our blog https://avidarmor.com/blog/our-favori... and read the description below, or watch this quick video to see how we perfectly sous vide this salmon. • Visit our website: avidarmor.com • Follow us on social media to stay up to date on all of our sales, recipes, products and more! Instagram: / avidarmor • Facebook: / avidarmor • Twitter: / avidarmor • --------------------- • Our Favorite Sous Vide Salmon Recipe • Avid Armor’s guide sous vide salmon, perfectly cooked every time. • Salmon can be expensive and sometimes difficult to cook. That’s why our favorite way to cook salmon is via sous vide, because it guarantees perfectly tender and moist results every time. It also allows us to achieve a wide variety of textures. For this recipe we sous vide salmon at 120 degrees for 45 minutes for perfectly tasty results. Cooking sous vide makes it easy to cook salmon perfectly every time, without the risk of overcooking or burning the food. You can achieve a variety of customizable and repeatable results by adjusting the temperature. • Equipment We Used • Avid Armor Vacuum Sealer • Sous vide precision cooker • Nonstick skillet • Ingredients • 4 salmon fillets • Salt • Pepper • 2 tablespoons olive oil • Dill • 2 teaspoons vegetable oil, for serving seared • Directions • Season all sides of the salmon generously with olive oil, salt, pepper and dill. • Place salmon in a single layer in a gallon-size vacuum sealer bag, or in batches in quart-size bags, and then vacuum seal the bags. Once vacuumed sealed, you can refrigerate or freeze your salmon until you’re ready to cook it. • Once you're ready to start cooking, use your sous vide precision cooker to preheat your water bath according to the above temperature chart. Our preferred temperature is 120°F. Once the water bath has reached the desired temperature, cook 30 to 45 minutes for fillets 1 inch thick or less, or 45 minutes to an hour for fillets between 1 and 2 inches. If your salmon is frozen, simply add an hour of cook time. • After the time is up, your salmon is done cooking and is ready to be served. Remove the vac bags from the water bath and open them. The salmon will be very delicate so be careful as you remove it from the bags. • Serve Seared: Heat vegetable oil in a skillet over medium heat, once the oil begins to simmer, add the salmon to the pan, and cook for 15-20 seconds, gently flip the salmon over and cook the other side for another 15 seconds. If you salmon has skin on it still, sear that side for 1 minute to 1 ½ minutes.
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