Sous Vide Lemon Butter Sous Vide Salmon

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sw2geeks

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Well, I did my cooking blog this week on sous vide, thinking I was going to review my new Sansaire. Unfortunately it was defective so I had to use my old homemade setup of an old 1960's circulator with a digital temp controller.

Here are some pics:

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Sansaire next to my old setup.

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Finished it off in a hot pan with a little butter.

Check out the Recipe and story here.
 
Salt cure the salmon first in a 10 to 1 ratio water to salt for 13 minutes to help prevent the albumen excretion during the cooking process.
 
Cool, I skipped brining because I was in a hurry to try my new Sansaire. Did not realize you only needed to brine for 13 minutes.
 
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