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Salmon cooked sous-vide

Thanks to the sous-vide preparation, the salmon has a wonderful texture.

Ingredients

Les Arbres du Maroc olive oil
Salmon fillet

Preparation

  1. Cut the salmon fillet to the desired size, making sure there are no bones left.
  2. Vacuum seal the salmon fillet with the olive oil.
  3. Set the sous-vide device to 45°C and place it in a pan of water.
  4. Once the water is at temperature, place the salmon in the 45°C water. A piece of salmon weighing 160 grams will cook for 15 minutes.