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