Zest and Juice
Combine lemon juice, zest,
Soy Sauce (1/3 cup)
Sambal (1/2 Tbsp)
Brown Sugar (3 Tbsp)
in a bowl and mix them well.
Pour the mixture into a vacuum bag and put the
Salmon Fillets (11.5 oz)
in. Seal the bag and put the salmon in the fridge to marinate for 1-2 hours.
Put the bag with the salmon on a rack on level 2 in the oven. Cook the salmon for 25 minutes on the sous vide setting on 185 degrees F (85 degrees C).
Take the salmon out of the oven and transfer carefully to a serving dish.