Set the sous vide cooker at 60°C /140°F and begin to prepare the salmon fillets.
Insert the salmon in a vacuum seal bag. Add the sugar, salt, vodka and lastly the orange peel.The vodka is optional, but it’s the most effective way to extract the flavor of the orange and lemon peels. It'll help the salmon to get those flavors faster. Seal the vacuum bag and put it in the water bath. Let the salmon cook for 35 minutes. In the meantime, let’s prepare a tomato sauce to complement the salmon.
Cut the small tomatoes into 4 wedges, and heat 2 tbsp of olive oil in a small pan.
Add the capers to the pan and let them simmer for 30 seconds.
Add the chopped onion, let it cook for 3 minutes at low heat, then add the tomatoes.
Season with salt and pepper. Your sauce is ready now.
When the salmon is done, take it out and dry it.
Roast the salmon in a hot pan with a teaspoon of olive oil. This will give us a roasted and crunchy salmon skin, and it will add more flavor to the salmon.