Salmon with Thyme and Lemon
Salmon cooked sous vide and finished in a non-stick skillet.
Ingredients
- 1 lb Salmon Filets cut into 2 pieces
- 1 Tbs Extra Virgin Olive Oil
- 1 tsp Lemon zest
- 2 sprigs Thyme
- 1 dash Pepper or to taste
Instructions
- Salt and pepper filets and let them sit for 30 minutes
- Set sous vide to 118 degrees
- Zest lemon onto filets, add sprig of thyme to each. Place filets in ziplock bag and place in water bath. Allow to cook for 30-45 minutes
- Remove filets form bag and pat dry with paper towel. Heat olive oil to shimmering in non-stick pan. Place salmon skin side down and cook for 1 minute. Gently turn over filet and cook another minute.
- Remove from pan and serve.
Notes
Original recipe called for sous vide at 120°, updated to 118°.
