Pacific Coast Butter-Poached Salmon

Ingredients

• 3 (6-ounce) salmon fillets, skin-on or off
• 2 tbsp Salted Perfection Santa Maria Select Blend
• 3 tbsp unsalted butter, cut into pats
• 2 sprigs fresh rosemary
• 1 tbsp olive oil (optional, for searing)
• 1 lemon, cut into wedges

Instructions

1. Preheat your sous vide water bath to 122°F (50°C). This temperature gives you that unbelievably tender, melt-in-your-mouth texture that makes salmon famous.
2. Pat the salmon fillets dry with paper towels. You want a dry surface so the seasoning sticks.
3. Season the salmon generously on all sides with the Salted Perfection Santa Maria Select Blend. Don't be shy; this blend has the grapefruit and rosemary notes that make the dish sing.
4. Place the seasoned salmon into a vacuum-seal bag or a heavy-duty zipper-lock bag. Add the pats of butter and the fresh rosemary sprigs into the bag, distributing them evenly across the fish.
5. Seal the bag using a vacuum sealer or the water displacement method. Make sure there is no air trapped inside.
6. Submerge the bag in the water bath and cook for 45 minutes. It’s okay to go up to an hour, but don't push it past that or the texture gets mushy.
7. Remove the bag from the water. Carefully take the salmon out and discard the rosemary sprigs and cooking liquid. Pat the skin very dry if you plan to sear it.
8. For a crispy finish, heat the olive oil in a skillet over medium-high heat. Sear the salmon, skin-side down, for 60–90 seconds just to crisp the skin. If you prefer a pure poached texture, skip this step.
9. Serve immediately with fresh lemon wedges on the side for squeezing. DUNZO!