My new method to sous vide salmon

I didn’t like the brining to avoid the white protein, it seems like the salmon lost flavor and color. After all the whole point of the sous vide is to lock in the flavor. I decided to really lock it in. So I tried this…

First I seasoned the salmon with smoked sea salt and fresh cracked pepper.

THEN I just wrapped the salmon in waxed paper, no brining.

Placed wrapped salmon into plastic bag, vacuum and seal.

Placed in my sous vide supreme for 20 to 25 minutes at a temp of 122. When done all the white protein stays on the wax paper. All the juices stay in the salmon making the consistency even more buttery. The smoke from the salt is all you need. And the color is so vibrant.

If you click on the picture you can get a close up of the salmon.

I purposely plated the salmon on a red plate, that way you have something to compare the color to. I will never brine my fish again.