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PREPARATION
- Place the Salmon fillet in a ziplock bag and season generously with salt and pepper to create a dry brine. Chill in fridge for 30 minutes.
- Make a small water bath and bring the temperature up to 43.3 degrees using a sous vide machine.
- Once chilled, place the Salmon in a water bath and press all the air out to create a vacuum pack and leave it for 45 minutes.
- Once done, remove the Salmon fillet gently from the ziplock bag, and peel the skin off the fillet.
- Add some vegetable oil to a pan, and heat until the oil is shinny.
- Add the Salmon skin to the hot oil, and cook until dry and crisp (about 7-8 minutes). Once crisped, remove oil and pat with paper towel.
- Lay the Salmon skin-side down. Sprinkle some furikake seasoning and course sea salt on the top.
- Serve the Salmon fillet with crisped skin on the side.
