Sous Vide Salmon with Salmon Skin “Bacon”

September 4, 2010

“Sous Vide” might immediately make you think this recipe involves a fancy, overly precious cooking method that only the food snobs among us will be interested in. But what if we tell you that the two main cooking tools it requires are a picnic cooler and a Ziploc bag, and that heating water is the only cooking skill required?
We’ve been reading about sous vide for some time now, but it took a recipe sent in by Szara Loring for the Primal Blueprint Reader-Created Cookbook Contest to encourage us to try it at home. Szara’s recipe for Sous Vide Salmon made us realize you don’t necessarily need expensive, professional sous vide equipment to try the cooking technique out. Turns out, all you need is the aforementioned cooler, a large Ziploc bag and a thermometer.

“Sous vide” basically translates as “under vacuum” and refers to cooking food in an airtight bag submerged in […]

Original post by Worker Bee

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