Salmon Bacon
  1. Run your finger along the Salmon fillet to find pin bones and remove with tweezers.
  2. Locate the small triangle of fat at the end of the fillet
  3. Place a sharp knife blade between the fat and the fillet and remove the skin.
  4. Turn the skin over and use a knife blade to remove any scales
  5. Mix up a brining mix of 10% salt (100g in 1Litre of water) and brine the fillets for 30 mins in the fridge.
  6. place salmon skin fat skin side up on a sheet of parchment and cover with a little oil (sesame is pretty good)
  7. Sandwich the skin between 2 sheets of parchment
  8. Place the parchment sandwich between 2 cookie trays and put a weight (like a bowl containing water) on it
  9. Cook for 30 mins in a 180C oven.
  10. Fish skin bacon will be when golden brown.
  11. Remove salmon from the brine and wipe it with a paper towel.
  12. OPTIONAL: mix up a marinade mix containing equal parts white Miso and Soy sauce and paint the fillets with the flavour.
  13. Place 2 fillets into a sous vide bag.
  14. Remove the air and seal the bag.
  15. Cook at 52C for 25 mins for Medium-Rare Cook at 57C for 25 mins for Medium
  16. Dress with a blend of Avocado, Wasabi and Mayonnaise and serve with a salad or some fried shrimp or both.