Basic Salmon

• 1 Salmon

• Kosher salt and freshly ground black pepper

• 1 tablespoon extra virgin olive oil or vegetable oi

Step 1

Set the Sous Vide Precision Cooker to 130ºF (54.4ºC).

Step 2

Generously season the steak with salt and pepper. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.

Step 3

Place the bag in the water bath and set the timer for 2 hours.