Sous Vide Seared Salmon With Wilted Spinach

Steps

1. 1First, prepare a brine for the salmon by whisking 1/4 cup kosher salt into the ice water until dissolved.
2. 2Add salmon to the ice water bath, cover and refrigerate for 30-45 minutes.
3. 3Rinse salmon in cold water and pat dry.
4. 4Prepare your Sous Vide cooker according to cooker recommendations for fish. I set mine to 130 degrees F.
5. 5When Sous Vide setting is ready, vacuum seal your salmon in individual packets.
6. 6If you don't have a vacuum sealer, place salmon filets in a large sealable plastic bag and submerge in the water while sealing out the air. You want to remove as much air as possible.
7. 7Set cooking time (mine was 30-40 minutes) and go about your business.
8. 8When fish is ready, remove from water bath and pat dry.
9. 9Heat 1 tbsp olive oil and 1 tbsp butter in a large saute pan on medium-high heat. Add spinach and garlic and cook until wilted and soft.
10. 10Place spinach into a covered serving dish and place in the oven on the lowest setting to keep warm.
11. 11Heat the remaining tbsp butter and oil in the pan and sear each piece of salmon on both sides, sprinkling half of the lemon zest on each side before flipping.
12. 12Serve salmon over bed of spinach and garnish with remaining zest.