Two successful attempts at salmon
1. Medium Salmon
Awesome! I had written off salmon because the traditional grilled/roasted salmon tends to be dryer. Texture was amazing although I did over brine this one because of a distraction. Should have let it brine for 10 mins and then 45 mins at 130. Added a tiny frozen piece of olive oil to the bag.
2. Medium Rare
Unreal! Brined for 10 minutes and then 45 minutes at 125 with a little pepper and a frozen chunk of olive oil. Final blast with the torch seems to have helped a tiny bit as well but to be honest it wasn’t necessary. Nice cooked appearance throughout with beautiful flavors and a texture that can rival tuna any day. The only thought in terms of improvement would be to add a bit of herbs in the bag and perhaps use less olive oil.
