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For this dish, I cooked my salmon in a Sous Vide, then seared it for a minute per side right before serving. I love sous viding since it gets you a perfectly cooked fish (or whatever cut of meat you're using) every time. The meat always comes out juicy and moist, with virtually no room for error. I served it with sauted rainbow chard and onions that I got at the farmers market. I put the fish on top of some creamy herbed polenta, and topped it with my homemade lemon caper creamy sauce.