Salmon Pinwheel
Sous Vide SALMON PINWHEEL Experiment! (reconstructed / classic proportions — the source provided only the video title.)
Ingredients
| — | Skin-off side of salmon |
| — | Salt and pepper |
| — | Olive oil |
| — | Butter |
| — | Fresh herbs (such as dill) |
Instructions
(Reconstructed / classic proportions — the source provided only the title "Sous Vide SALMON PINWHEEL Experiment!")
- Take a skin-off side of salmon and slice it lengthwise into a long, even fillet. Season with salt and pepper.
- Roll the fillet into a tight pinwheel/spiral and secure with butcher's twine or wrap firmly in plastic wrap to hold the shape.
- Vacuum seal the pinwheel in a sous vide bag with a little olive oil, a knob of butter, and fresh herbs (such as dill).
- Cook in a water bath at 122°F/50°C for about 45 minutes for a soft, tender texture.
- Remove from the bag and pat dry. Briefly sear the outside in a hot pan, or lightly torch, to set the exterior.
- Slice into rounds and serve.