Salmon is very forgiving and easy to prepare a number of ways but you won’t get the most buttery richness from the Salmon unless you Olive Poach it in a Sous Vide.
So set your Sous Vide at 125 degrees. Your Salmon only needs 20 minutes.
The trick is already frozen Extra Virgin Olive Oil because most vacuum sealers won’t work with liquids..
Then fill your bag and seal.
Let your sealed package sit out maybe a 1/2 hour to melt the olive oil.
After 20 minutes at 125 degrees the fish is done. I used a few vegetables for color but they are pretty spent on the flavor. The fish came out a perfect buttery richness.
If you happen to have any leftover Poached Eggs from previous the previous Poached Egg Recipe you can Sous Vide Them along with your Salmon because the eggs won’t harden at 125 degrees.