Turn on Chefman Sous Vide to 122
Using a vacuum sealer or a zip lock bag place the salmon in the bag and add oil and salt.
Seal the vacuum bag. If using a zip lock bag place the bag in to the water and close it then as it will force the air out of the bag.
Let it cook for 30 mins. While this is cooking make your grilled peach salsa.
Remove from the bag and sear it on a high heat in a small amount of oil for 1 min on each side.
Remove from pan and place on plate and add your Grilled peach salsa on top.
Give your Peaches a little toss in oil so they don't stick to the grill.
Turn BBQ on High heat.
Place the peaches face side down on the grill and let them site for 3-4 mins or until they have nice grill marks.
Take your peaches and chop them to a small dice. Finley dice your shallot and tomatoes.
Roughly chop your cilantro and mix all ingredients .
If you like it spicy you can dice the jalapenos and add them to the salsa .
drizzle with olive oil and add salt to taste and mix.
Servings 2