Sous Vide Salmon with Lemon Foam

A modern twist on a classic dish, this sous vide salmon is served with a light and airy lemon foam for a burst of citrus flavor. The salmon is cooked to perfection using the sous vide method, resulting in a tender and moist texture.

Steps

1. Preheat the sous vide water bath to 130°F (54°C). 2. Season the salmon fillet with salt and pepper. 3. Place the salmon fillet in a vacuum-sealed bag and seal it. 4. Submerge the bag in the preheated water bath and cook for 30 minutes. 5. Meanwhile, prepare the lemon foam by juicing the lemon and straining the juice. 6. In a saucepan, combine the lemon juice, water, and soy lecithin. Heat the mixture over medium heat until it reaches a simmer. 7. Remove the mixture from heat and use an immersion blender to create foam. 8. Once the salmon is cooked, remove it from the bag and pat dry. 9. Serve the salmon with a dollop of lemon foam on top.

1 salmon fillet Salt and pepper to taste For the lemon foam: - 1 lemon - 1 cup water - 1 teaspoon soy lecithin