Directions
- 1Combine water, salt, and sugar in a container and mix until dissolved.
- 2Chill brine to less than 41°F / 5°C.
- 3Prep the salmon by removing bones and slicing to fit into packaging.
- 4Cover salmon with chilled brine and let it brine for 45 minutes.
- 5Vacuum pack the salmon.
- 6Cook in sous vide for 60 minutes at 104°F / 40°C.
- 7After cooking, submerge the salmon in an ice bath.
- 8Refrigerate for at least 6 hours.
- 9Slice and serve chilled.
Ingredients
- 2 quarts water
- 120 grams kosher salt
- 60 grams sugar
Equipment
scalewhisktweezersknifevacuum sealersous videice bath
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