• Prepare the Salmon filet for Sous Vide: Put the salmon fillet in a zip-loc bag (or vacuum seal bag) and add a dash of olive oil. The oil is intended to prevent the salmon from sticking to the freezer bag.
  4 Salmon filet, 2 tbsp Olive oil
  
• Prepare the Lime Foam: measure the right amount of soy lecithin and mix the (fresh) lime juice with the water.
  200 gram Lime juice, 1.5 gram Soy Lecithin, 200 gram Water
  
• Heat the sous vide water bath to 50 degrees Celcius (122 F) and slowly slide the (open!) bag with the salmon into the water. The air contained in the bag is pushed out of the bag (water displacement method). Close the bag only when the salmon is completely in the water and there are no air bubbles left with the salmon. Cook the salmon in the water for 35 minutes.
  
• Lime Foam: after 30 minutes (about 5 minutes before you finish the salmon in the next step): add the lecithin, and the water/lime mixture in a mixing bowl and use a hand blender to make the lime foam.

Final steps

• After 35 minutes, heat a frying pan over a high heat, add a small dash of oil and place the salmon skin side down in the hot pan for 1 minute. This gives the salmon a crispy skin, which makes the taste even better. Do not move the salmon or it may break into pieces. (note: if you don't have salmon with skin, skip this step).
  
• Sprinkle the salmon with sea salt and fresh pepper.
  Ground pepper, Salt flakes
• Add the foam to the salmon and serve!

  Bon appétit!