May look raw, but it isn’t. Cooked it sous vide so the color doesn’t change much even though it cooked to the perfect temp. I would have seared it for better pictures, but I was starving. Those specs are some peppercorns.

The sauce was reduced from the marinade I made, it is a lime-ginger-soy base. It was so good I’m making it my go-to dipping sauce or fish and am going to attempt to make it a salad dressing.

Believe me I’d prefer better quality salmon, but non butchered farm raised Atlantic was the best I could do here.