8 ounce salmon filet
2 tablespoons unsalted butter
1 teaspoon cilantro
1 teaspoon keylime juice
pinch of pepper
Begin by lightly sprinkling the salmon with salt and ground pepper. (I used Kermit's citrus salt).
During the last 5 minutes heat a cast iron pan over a medium high heat. Add the butter, cilantro, and keylime juice. When the sous vide is finished, carefully add the filet skin side down to the hot skillet.
Gently remove the filet and top with remaining butter mixture.