PREPARATION INSTRUCTIONS:

• This dish is intended to be eaten cold. If you’d prefer to wam the salmon, warm it in the sous vide bag in a pot of steadily simmering water for about 5 minutes.
• To plate, flake salmon into bite sized pieces and transfer to your serving platter. Top with citrus and castelvetrano olive salad. Spoon chili oil over the plate and sprinkle with toasted pistachios. Scatter picked dill over the platter and serve.

INGREDIENTS: salmon, berbere spice, salt, sugar, mixed citrus, charmoula (parsley, cilantro, lemon zest, lime zest, spices, garlic, olive oil), castelvetrano olives, pistachios, dill, meyer lemon, aleppo pepper, garlic, paprika ALLERGENS: Tree Nuts