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Sous Vide Salmon “Niçoise” with Lemon Basil Dressing

this was a good one. SV Ora King Salmon @ 123f for 40 minutes with olive oil and rosemary in the bag (30 for the thinner piece). Served with a roasted “Niçoise” salad (potato, hericot verts, tomato, kalamata olive, garlic). Topped with lemon basil dressing and a little Malden Salt. Texture of the salmon was sublime and the flavor was so mellow. The dressing made it pop and come together. 




Keepin' It Weird in The ATX

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