Picoftheweek: Side of Salmon in the Sous Vide
My grocery store a sale on frozen sides of Alaskan sockeye salmon – so I popped the whole thing into the sous vide. (Note that this is a small side of salmon – it weighed about a pound and a half, and was about 18 inches long. We’re not talking about a yard-long king salmon or anything here.) 122°F/50°C for an hour or so to thaw it and cook it through.