Sous Vide Salmon

Create the most succulent salmon fillet with the Instant Pot Duo Crisp + Air Fryer. We use a brining technique to stop any overcooking, prevent the albumen (white bubbly stuff) from leaching out of the salmon, and to season the fish throughout.
 
Ingredients:
4 x small salmon or trout fillets
 
Brine:
1 cup ice cold water
4 Tbsp olive oil
1/4 cup Kosher salt
 
Seasoning:
1 Tbsp smoked paprika
Salt & Pepper
1 Tbsp olive oil per salmon fillet
 
Method: 
Add and mix the brine ingredients in a bowl or container that has a lid. Place your salmon in the brine and refrigerate for at least 30 minutes. Remove salmon from brine and pat dry with a clean dish cloth or paper towel. Place the fish in a Ziploc bag, add 1 Tbsp olive oil and seal ensuring all the air is out or at least majority. Fill the Duo Crisp with water just under the Max. line and set to Sous Vide at 57c for 1 hour.

Once the temperature is reached, the Duo Crisp will beep. Lower the bag slowly allowing the air to disperse, then seal the bag. When complete, remove the bag from the pot and open carefully. Pat the fish dry again and season with smoked paprika, salt & pepper. Pour out the water and get your Air Frying lid ready. Insert the air fryer tray and place the salmon on to the tray and set to Air Fry for 10 minutes at 200c for medium.
 
 If you like your salmon more well done you can Air Fry for an additional 3-5 minutes.
 
Serve with sauce and sides of choice, e.g. pickled veg, baby roasted potatoes and a lemon & dill Crème Fraîche. Enjoy!