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When you go to make dinner, most of the time you have a microwave, a crock pot or a toaster oven at least, but what if you don't?

It's time to get adventurous and try a new and innovative way to create a healthy meal.

You can make salmon sous vide at home in your kitchen sink.  Yes, the sink!

The art of sous vide is seen widely in restaurants ... and you can do it too.  It's a method of cooking where your protein is sealed in an airtight plastic bag and submersed in a water bath for a prolonged time at a certain temperature.  The water should be kept around or 140 degrees Fahrenheit and the internal temperature of the fish should reach 109 to 119 degrees Fahrenheit.

While you can use this technique on lots of different types of protein, fish is the easiest to cook in this manner.  By sealing in the natural juices, your fish will become tender, flaky and moist and delicious.

Click here to watch a video from Chow on how to do it right.

You need a zip lock bag, a (meat) thermometer, salmon, olive oil or butter and some hot tap water.  As always, make sure you use caution when preparing food and check your temperatures in order to prevent bacteria and illness.

Chow suggests you finish it in a sauté pan with butter and a few other ingredients, but if you are using the fish in a salad or cold dish, you can just take the cooked fish and go with it, no stovetop necessary!

We're going to give it a try ... will you?  Post your comments on our Facebook page and if you give this a try, post your photos, too!