Bourbon Glazed Salmon w/ Sweet Potato Relish, Crispy Sage, Blue Grits

I just tried our new Anova for the first time tonight and did the salmon as in the recipe. I cooked it at 130 for 45 minutes and it was great. It was very tender and basically fell apart. The glaze added a great flavour. My wife doesn’t like the fishy smell of fresh fish but there was no fishy smell at all. Highly recommend this recipe.

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