Sous vide salmon with crispy kale sprouts and cherry tomatoes

Normally, I eat salmon on Monday nights but I bought two pieces this week. 

Ingredients

• Salmon
• Olive oil
• Iodised salt
• Black whole peppercorns

• Kale sprouts
• Cherry tomatoes
• Rosemary

Instructions

• Brine the salmon with ice cold water and salt for a few hours.
• Dry the salmon and season with salt and pepper.
• Vacuum bag the salmon.
• Cook in a water bath for 40 minutes at 50 °C.
• Remove the salmon from the bag and pat the salmon dry.
• Get a skillet really hot and sear the skin.
• Set aside the salmon to rest.

• In some olive oil mix in some rosemary leaves, oregano leaves, basil leaves with salt and pepper.
• Toss this around with some kale sprouts and cherry tomatoes.
• Cook in an oven for 20 minutes at 200 °C.