Oven Sous Vide Salmon with Carandini Lemon Glaze

2 fresh salmon fillets (previously blast-chilled)
2 tbsp Carandini Lemon Glaze with Sweet White Vinegar
500 g baby potatoes (no need to peel)
Extra virgin olive oil
Salt
Black pepper

Lightly season the salmon fillets with salt, black pepper, and a drizzle of extra virgin olive oil. Place them in a vacuum-seal bag and seal carefully.

Fill a baking dish with hot water and fully immerse the vacuum-sealed bag, making sure it remains completely covered. Transfer the dish to a static oven set to 60°C (140°F) and cook for about 25–30 minutes.

This gentle, steady cooking method keeps the salmon incredibly tender, juicy, and evenly pink throughout.

Meanwhile, wash the baby potatoes thoroughly, leaving the skin on for a more rustic and flavorful result. Boil them in salted water for about 10 minutes, until they begin to soften but are still firm.

Drain the potatoes and arrange them on a baking tray lined with parchment paper. Gently press each potato down with the bottom of a glass until flattened.

Drizzle with extra virgin olive oil and season with salt and black pepper. Bake in a preheated oven at 220°C (425°F) for about 10 minutes, until golden and crispy on the outside while remaining soft on the inside.

Serve the warm salmon alongside the crispy smashed potatoes. Finish with a generous drizzle of Carandini Lemon Glaze directly over the fish, adding a bright citrus note that complements the delicate flavor of the salmon and the rustic character of the potatoes.