Salmon Alfredo

Directions

1. 1
   Season the salmon fillets with salt and pepper.
2. 2
   Place your salmon fillets into a sous-vide pouch and vacuum seal the bag.
3. 3
   Cook in a water bath at 41 C (106 F) for approximately 25 minutes or core temperature of 40 C (104 F) **Time and temperature is referenced from Thomas Kellers Under Pressure sous-vide book**
4. 4
   Melt butter in a medium saucepan over medium low heat.
5. 5
   Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.
6. 6
   Mix the Parmesan cheese with the sauce until well blended and combine with the pasta.
7. 7
   Stir in parsley and serve the pasta on the plate, topped with the salmon and garnish with chopped chives.