Recipe Book

31
the Fast Slow Go
™
BPR680
Salmon with Lemon and Thyme
Prep time: 10 minutes
Sous vide:
48
°C / 1 hour
Serves: 4
Ingredients
4 x 200g salmon fillets, centre 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 2 litres (8 cups) warm water into
the cooking bowl.
2. Select SOUS VIDE and adjust the temperature
to 48°C. 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. Place a frying pan over high heat and add the
olive oil. 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.