- 2 salmon fillets (approx. 150 g each; 2-3 cm thick)
- Neutral vegetable oil for brushing
- 4 leaves of dill
- 1 untreated lemon
- Salt, pepper
- Vegetable oil for frying
Wash the salmon fillets, dab dry and cut into two equal-sized pieces each. Brush with little oil. Wash the dill and shake dry. Wash the lemon in hot water, dry, halve and slice. Cover with dill leaves and lemon slices.
Place one salmon fillet each in suitable vacuum bags, e.g. ZWILLING FRESH & SAVE bag S, folding over the bag opening so that the zipper does not become dirty. Close the bag and vacuum seal it.
Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot, e.g. ZWILLING Pro 28 cm. Fill the pot with water, observing the maximum capacity on the stick. Heat the water to 45 °C. Once the temperature has been reached, place the bags in and cook the salmon fillets sous-vide for 30-40 minutes, depending on their thickness.
At the end of the cooking process, remove the bags from the water bath and take out the salmon fillets. Remove the lemon slices and dill and pat dry.
If desired, fry the salmon in oil on all sides in a hot pan. Season with salt and pepper to taste.
Serve with green asparagus.
The skin of the salmon should be removed for sous-vide cooking as cooking can make it taste oily .
To prevent the bags from floating on the surface during cooking, use the ZWILING ENFINIGY sous-vide rack. The universal ZWILLING sous-vide lid reduces heat loss during cooking.