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ChefSteps

Tender, Flaky Salmon Filets with Sous Vide

Video duration: 3:50

Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, flavor-packed fish. But like all fish, salmon is easy to overcook, which is why sous vide is such an excellent method for preparing it. The outside of sous vide–cooked salmon never dries out from exposure to too much heat, so the fish emerges bright pink, with a spectacular fork-tender texture.

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Episodes of ChefSteps131

Video thumbnail: ChefSteps S2017 Ep1: Capunti with Jason Stoneburner

ChefSteps

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Video thumbnail: ChefSteps Perfect Nigiri at Home

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Video thumbnail: ChefSteps Sushi Rolls with Taichi Kitamura

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Video thumbnail: ChefSteps Secrets to Perfect Sushi Rice

ChefSteps

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