Ingredients
4 pcs salmon fillets, 6 oz each
½ tsp ground black pepper
2 tsp kosher salt
2 tbsp extra-virgin olive oil
4 cloves garlic
4 sprigs fresh dill
½ pc lemon, make 4 round slices
Preparation
Preheat a water bath to 115 degrees F.
Season the salmon generously with salt and pepper on both sides, then chill for 30 minutes.
Place each seasoned salmon in a reusable vacuum seal bag or Ziploc, each with a sprig of dill and 1 slice of lemon.
Drizzle with olive oil. Remove air, then seal.
Once the water bath has reached the desired temperature, carefully lower the bag to the pot.
Let it cook for 45 minutes.
Remove the bag from the pot and pat dry.
Carefully remove from the bag and discard the aromatics.
Gently peel away the skin.
Sear on high heat for 1 minute, or serve right away. Enjoy!
