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Justin

Sous vide poached salmon

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Trying to get cold poached salmon so in a gentle vac bag. Dill olive oil and lemon. 50c and 1 hour. Would have brined it for 10 mins first but run out of salt yesterday brining Turkey.

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Edited by Justin
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It falls apart very easy but wow. I cooled in cold water with two freezer blocks. Delicious flavour and texture. A winner.

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