Plain Salmon (sous vide)

salmon1.jpgThis isn't so much a recipe, but the sort of thing I make when I don't feel like cooking something fancy. For a little fancier preparation, I recommend the maple-soy glazed salmon.

Preheat the sous vide machine to 140°F.

1.5 lbs. salmon (this is farm-raised organic Shetland salmon)
Season with salt, pepper, garlic powder, and olive oil. Cut into three pieces and vacuum seal.

Sous vide for 25 minutes.
salmon3.jpgThe salmon is very tender and extremely moist when prepared this way. 

The rice is plain rice with furikake, a mixture of sesame seeds, nori, and dried bonito fish. The sauce is just plain soy sauce.

Served with Hautmarin Vin de Pays de Côtes de Gascogne, en Bretangne d'Armagnac Columbard-Ugni Blanc 2007. It has strong citrus notes, almost like a New Zealand Sauvignon Blanc. The interesting thing about this wine is that it's 80 % Colombard and 20 % Ugni Blanc, the same grapes that are in Armagnac. I was pleasantly surprised, especially considering the price ($ 10.49).

The serving is 1/6th of the total amount cooked; I froze the remaining five portions for use as a quick meal from the freezer.