You can do this sous vide for extra succulence. I have a medical thing where swallowing solid food is difficult, so I often opt for a sous vide approach to literally everything. I do 130 degrees Fahrenheit for 45 minutes in the sous vide, and it's perfet.You don't have a lot of vegetable matter to break down, so it's pretty much fish and flavoring. Works for me. You're going to want to use the best quality *frozen* salmon you can afford to reduce the risk of parasites in the salmon, but it's easily doable. On the plus side, you can adjust the seasonings if you want more or less of something. Maybe some heat with a sliced chili? I l prefer to add a little cracked coriander seed to the sous vide bag to give it a little vegetal goodness. I made it for a guy with some serious TMJ issues for Easter and he ate 4 portions. It's hard to go wrong with gently cooked salmon.
