Cooking salmon sous vide locks in the wonderful flavour and moisture of the fish after having marinaded it first. It enables you to cook the fish perfectly all the way through every time.
Try using different marinades in the bag, sesame oil, dill, black pepper and even beetroot juice make good alternatives. The marinade in the video is just an example.
Why not try Paul Foster's 40˚C salmon with potato juice, Jerusalem artichoke and sea vegetables or Luke Holder's Salmon mi-cuit with beetroot.
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