Salmon with Basil Cream Sauce Sous Vide

Ingredients:

• 4 salmon fillets
• 1 tablespoon Everything Bagel Seasoning
• 2 teaspoons kosher salt
• Basil Cream Sauce (recipe follows)
• 2 tablespoons butter
• 1 tablespoon olive oil

Instructions:

• Salmon: Fill Crock-Pot® Slow Cooker with Sous Vide ¾ full with hot water; secure lid.
• Insert the temperature probe into one of the openings in the lid, making sure the end of the probe is submerged in water.
• Press SOUS VIDE, then set temperature to 125°F and time to 45 minutes.
• Press START and the unit will begin preheating.
• Season salmon with bagel seasoning and kosher salt.
• Place in a large resealable food storage bag and refrigerate for 30 minutes.
• Meanwhile, prepare Basil Cream Sauce. (see below)
• Once the slow cooker is preheated, fully submerge the bag.
• Secure lid and probe, then press START.
• Press STOP after the timer ends.
• Remove salmon from the bag, and discard the cooking liquid.
• Pat salmon dry with paper towels to remove excess moisture.
• Heat a large skillet over high heat.
• Add butter and oil; heat until lightly smoking.
• Add salmon; reduce heat to medium.
• Sear 60 seconds on each side until dark brown, basting with butter mixture.
• Immediately remove salmon from the skillet.
• Serve with Basil Cream Sauce.
• Basil Cream Sauce: Combine 1 cup packed fresh basil, ½ cup heavy cream, 2 cloves minced garlic, ¼ cup olive oil, 3 tablespoons fresh lemon juice, salt, and black pepper in a food processor or blender.
• Process until blended.