Salmon sous vide means low-temperature cooking in a vacuum bag - making salmon an absolute taste experience.

Ingredients for 4 servings

4th	Pcs	Salmon fillet, without skin
1	prize	sea-salt
1	prize	Peppercorns, black
1	shot	Lemon juice
2nd	Pcs	Dill stalks, chopped
2nd	Pcs	Sprig of thyme, chopped
2nd	EL	olive oil

Time

40 min. Total time
10 min. Preparation time
30 min. cooking time

Level of difficulty

easy

Preparation

1. First wash the salmon fillets (approx. 180 grams each - 3 cm thick), pat dry with kitchen paper, and remove any bones.
2. Now make a marinade from olive oil, the cut dill stalks, salt, pepper, lemon juice, and the cut thyme sprigs and rub the fish fillets with it.
3. Then place the fillets (including the marinade) in a vacuum bag - do not lay them side by side - vacuum and cook the bags for 30 minutes at 52 degrees in sous vide device or in a steam cooker.
4. After the cooking process, remove the fish fillets from the bag and serve - a side dish is a potato gratin or boiled potatoes.

Recipe tips

If you use salmon fillets with skin, you can briefly fry the fillets on the skin side in a hot pan with oil.