Ian Lai
urban agriculture consulting
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Sous Vide Salmon

5 ounce piece of salmon brined in 1 liter water and 100g salt

½ teaspoon toasted and crushed fennel seeds

½ cup extra virgin olive oil

¼ cup white wine

Salt and cracked pepper

1 Ziploc bag


Season salmon with salt, pepper and fennel seeds

Place into Ziploc bag

Add oil and white wine

Expel excess air out of bag and seal

Poach in hot water for 5 minutes

Remove from Ziploc bag and serve


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