Salmon

Salmon—the many textures of salmon have only truly become a reality using the consistently accurate temperatures provided by an immersion circulator. Salmon confit in olive oil, also called salmon mi-cuit, has a wonderful delicate texture and flavour. However, this method will not pasteurise the fish so it should be cooked and eaten straight away and not served to the immune compromised, i.e. the very young or old, pregnant women, etc. If cooked at 50°C/122°F for 10-30 minutes the salmon will have wonderfully moist, pink, easily flaked flesh. Cooked for shorter times at 60°C/140°F gives a more traditional firmness, graduating to a rarer centre.