Sous Vide Salmon Black Pasta

For the Salmon：
Step 1：
Set the Sous Vide Precision to 125°F/52°C.

Step 2：
Season salmon with salt, pepper and olive oil. Place in a large zipper lock and place the bag in the water bath. Set the timer for 20 minutes.

Step 3：
When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and pat dry.

Step 4：
Heat olive oil in over medium-high heat. Add the salmon to the pan and sear on both sides until brown , about 30 second.. Remove skin from the salmon and transfer to a serving plat, and serve.

For the Pasta：
Step 1：
Bring a large pot of lightly salted water to a boil.

Step 2：
Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

Step 3：
Place the olive oil in a saute pan, and heat over low heat. Add the sliced garlic and cook until they are just starting to brown. You want the flavor of the garlic in the oil, but you don’t want it too cook too long, or the garlic will become bitter. Remove from the heat. Add the cherry tomato, chili, pepper, italian mixed spices, water and pasta in the bowl of a food processor. Puree until quite smooth, 1-2 minutes or so.

Finishing Steps：
Season with salt and pepper, mix in the ingredients, serve immediately and serve with the salmon.