high-protein
Sous Vide Salmon at 165°F/74°C for 48h with Asparagus
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⏱️ Prep: 15m🔥 Cook: 2880m📊 Total: 2895m🎯 medium⭐ 4.6 (12100)
💪 30g+ Proteinsous-vide🎯 P:E Score: 7
10g50g100g
Servings:
1
- Salmon67 g
- Asparagus47 g
- Olive oil0.3 tbsp
- Salt0.3 tsp
- Black pepper0.3 tsp
- Butter0.3 tbsp
- Lemon zest0.3 tbsp
- Paprika0.3 tsp
💡 Chef Tips
- • Pat protein completely dry before searing for the best crust.
- • Use a vacuum sealer for best results, but ziplock water displacement works too.
- • Sous vide is forgiving - going 30 minutes over won't hurt the dish.
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