Cook's Companion CCMC509 Instruction Manual page 23

2 5-­ounce fresh salmon filets
1 lemon sliced thin
Sea salt and fresh ground pepper
Sprig dill (optional)
• Fill multi-­cooker 1/3 of the way full with warm tap water.
• Press the power button, then the select button till the sous
vide illuminates.
• Set timer to 30 minutes then press start.
• Pat the salmon filets dry to remove most moisture.
• Sprinkle lightly with sea salt and fresh pepper.
• Top salmon filets with lemon slices and dill sprig if using.
• Vacuum seal each filet. (according to manufacturer's
directions)
• Once the multi-­cooker achieves the 130 degrees'
temperature it will alarm.
• Place the bags in the multi cooker, top with the lid.
• The timer will begin to go down and the next time the
multi-­cooker alarms the salmon will be finished.
23
Sous Vide Salmon
Serves 2