Sous vide salmon is next level. The flesh flakes so easily and sous vide cooks the fish evenly and perfectly. Brining and vacuum sealing with some olive oil and dill avoids the unsightly white membrane and enhances the flavour.
Disclaimer
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
The quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.