Recipe Book

31
the Fast Slow Go
™
BPR680 USC B21
Salmon with Lemon and Thyme
Prep time: 10 minutes
Sous vide: 118°F / 40 minutes
Serves: 4
Ingredients
4 x 8 oz (225g) salmon fillets, center cut, skin on
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 teaspoon grated lemon zest
1 clove garlic, thinly sliced
4 sprigs thyme
2 tablespoons extra virgin olive oil
1 tablespoon olive oil
Method
1. Pour 8 cups (2 liters) water into the
cooking bowl.
2. Select SOUS VIDE and adjust the temperature to
118°F and the cooking time to 40 minutes. Close
and lock the lid with the pressure release valve
open. Press START to preheat.
3. Meanwhile, season the salmon with the salt and
pepper and sprinkle with the lemon zest.
4. Place the salmon in a large resealable bag.
Add the garlic, thyme and extra virgin olive
oil to the bag.
5. Once preheated, slowly lower the bag into the
water to remove the air. Seal the bag and place in
the water. If the bag float, place the trivet upside
down over the bag to keep it fully submerged.
Close and lock the lid.
6. When cooking has completed, carefully remove
the bag from the water. Remove the salmon from
the bag and drain on paper towels.
7. Heat the olive oil in a frying pan over high heat.
Add the salmon, skin side down. Sear for 1 minute,
turn salmon over and sear the other side for
30 seconds.
8. Serve with mashed potato, baby spinach and
lemon wedges, if desired.
Tip: Use a sturdy food safe resealable bag or use double-
bags for added strength.