Quickie Buttery Lemon Salmon
Cook time: 20 min sous vide, 30 seconds searing for skin
- 1½ lb filet of salmon
- 1 lemon
- 1 tablespoon of butter
- olive oil for sautéing
- salt and pepper to taste
1. Pre-heat the water with the Nomiku at 50°C (122°F).
2. Slice the lemon into ½ inch circles. Cut the butter into thin slices for easy melting.
3. Vacuum seal the salmon in a bag with salt, pepper, lemon, and butter. Cook for 20 minutes.
4. Pour desired amount of olive oil into a pan and set a high heat. Sear the salmon skin down for 30 seconds to 1 minute to create a crispy skin.
5. Portion and serve!