Recipe Book

the Fast Slow GO

™

SPR680 UK B21

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 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. 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.