Tender, Flaky Salmon Filets with Sous Vide
Special | 3m 50s
Here’s how to cook the flavor-packed fish so that it never ends up pale or dried out.
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.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Tender, Flaky Salmon Filets with Sous Vide
Special | 3m 50s
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.
Problems playing video? | Closed Captioning Feedback
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