There is nothing more delicious than wild salmon cooked perfectly rare to medium-rare. The perfect temperature for Sous Vide cooking salmon is 116F/47C to 118F/47.5C producing shiny and succulent flesh.

For safety, to eat salmon rare or medium-rare, the best bet is to buy salmon suitable for eating raw or fresh sushi-grade fish. Some gourmet may prefer salmon cooked at higher temperature for health or other reasons. The beauty of sous vide cooking is that foods can be precisely cooked in your preferred temperature.




 

            

 

         

 

           

 

             

 

             

 

 

[youtubegallery]

Sous Vide cooking – seafood|http://www.youtube.com/watch?v=6LkXx9Motoo

Sous Vide Cooked Shrimp|http://www.youtube.com/watch?v=A-dlrbseLVM

Gourmet Sous Vide Halibut & Zucchini|http://www.youtube.com/watch?v=Qs8iq9Zd20A

Cooked Salmon Sashimi Recipe-Sous Vide Cooking|http://www.youtube.com/watch?v=-xbTvALWCIg

[/youtubegallery]

 

 

Temperature           57 deg C
Time                        30 min