Sous vide salmon

For this recipe, I followed the Serious Eats guide to sous vide salmon. I used steelhead trout from Costco instead of salmon. I cut the fish into portions, salted them and bagged them with some olive oil. They dry brined in the fridge for 30 minutes. The brined salmon went into a sous vide bath at 115 degrees Fahrenheit for 45 minutes. No additional browning. We ate them as filets and as sushi with Korean seaweed and white rice.

The texture was definitely softer than traditional cooking, but it did flake apart. My son liked it but my wife thought it needed to be browned.