Sous Vide Salmon
You think chicken breasts are delicate? Salmon has it beat by a mile. With practice, you can get to the point of nailing a perfect medium-rare center on a piece of poached or pan-seared salmon. But practicing on salmon can get pricey, and sous vide guarantees perfectly moist, tender results each time. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist.
4 fillets (5 to 6 ounces each)
2 tablespoons (30ml) extra-virgin olive oil
Aromatics such as fresh thyme
2 teaspoons (10ml) vegetable oil
Instructions are at http://recipes.anovaculinary.com/recipe/sous-vide-salmon-2