It's almost impossible to totally avoid it on the grill due to the high dry heat, though, so don't get too upset if you see a little of it form on the surface. Not only is it much easier to portion when rawonce cooked, it simply doesn't cut as cleanly into individual servingsbut smaller fillets are easier to flip over than a large slab of fish. (Sous Vide Everything) Is salmon safe at 120 degrees? But working through all of these problems is simple if you use the right technique. Turn fish to coat with sauce. As bag is lowered, the water pressure should force air out of it. My personal favorite is 115F (46C)the fish will come out firm enough that it tastes "cooked," but is still extremely moist and buttery-smooth, with just a hint of flakiness. The downside of cooking salmon (and other flaky fish) sous vide is that the fish becomesverydelicate after cooking, which means that you'll need to take a little bit of care in handling it to prevent it from flaking before it hits the plate. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. For optimal flavor, use Super Smoke if available. We still have the problem of overcooking the skinless side of the fillet. You'll want to mostly cook your salmon over higher heatthe time it takes to crisp the skin and quickly sear the fleshy side is often about as long as it takes to also get a good medium-rare internal donenessbut you'll want a cooler area available just in case you need to cook it a bit longer but the fillet seems in danger of burning. To Serve Cold: Transfer salmon to refrigerator uncovered and allow it to chill completely. If you've been following my work at all, you'll know I'm a huge fan of the Thermapen instant-read thermometer. The USDA arrived at this number because the main microorganism that causes food borne illness in seafood and fish is Listeria, and 145F is hot enough to more or less kill the bacteria instantly. Pat dry the fillets. When done, the skin should be crackling-crisp and blistered in spots, while the interior should still be moist and silky. That's right. If salmon enters a pan that's too cold, it can actually form a chemical bond with the metal, making it impossible to flip without tearing up the skin. Salt slowly draws moisture out of proteins like fish and other meats, so I make sure to sprinkle it on the salmon just before placing it on the grill. If you'd like, you can leave it in the refrigerator for up to overnight. Just about 15 seconds is enough. Weight isn't an accurate way to measure cooking times. This in itself is not a terrible thing if you don't plan on eating the skin anyway, and indeed, if you want a skinless fillet, it's the best way to do it: cook the fillet skin-on, then slide a thin spatula in between the skin and the flesh to separate them. Perfectly moist and tender dinner is ready. But before we even begin cooking it, let's take a quick look at what you might find at the fish counter. When shopping, that means you should ask for center-cut fillets, which come from the thicker portion of the fillet, and not the tail end, which tapers off into a thinner, more irregularly shaped piece. Adjusting heat to maintain water temperature, cook salmon until it registers 115F (46C) when an instant-read thermometer is inserted into the thickest part of the fish, about 20 minutes. 6. This is OK for short bursts of activity. Add olive oil to bag or divide it between the smaller bags. In those cases, you need to size up to an oven. Heat up the oil in a cast iron skillet on high. Fresh fish should spring back into place if you press itif the fish holds a fingerprint, take it back to the fishmonger and give 'em hell for next time. The mayo comes with the additional benefit of acting as an insulator, keeping the fish underneath even more tender. The difference between salmon cooked to 120F (49C) and 130F (54C) is vast. 3. Because of the short cooking time and low temperature, a regular old zipper-lock bag will work fine. Continue to cook until salmon registers 110F (43C) in the very center for rare, 120F (49C) for medium-rare, or 130F (54C) for medium, 5 to 7 minutes total. . The amount of feed pellets that salmon eat in captivity varies, but they usually grow about a pound for every 1.2 pounds of feed they consume. Because the salmon is pretty much cooked through already, all it needs is a quick kiss of heat on the second side to finish. That said, any salmon will do as long as you are careful with how you treat it. The outlet even coaxed a decent salmon, broccoli, and couscous dinner out of the appliance. You only want to cook the fish on the fleshy side long enough to reach your desired internal temperature 110F (43C) in the very center for rare, 120F (49C) for medium-rare, or 130F (54C) for medium. When wild salmon is cooked to just 120 degrees, the muscle fibers retain more moisture. Though you want fairly high heat at the start, cooking at that temperature the entire time will lead to the salmon overcooking on its outer layers, which can cause it to turn chalky and leak unsightly white albumen. To get a great sear on your salmon, you've got to: 1. Farmed salmon need less food because they spend less energy seeking out their next meal. Here's one final tip for even cooking that I learned back in my restaurant days: It's pretty common for pieces of fish to vary in thickness, as the center of the fillet tapers towards the thinner belly flaps and tail. You should also, if at all possible, seek skin-on fillets. 135 degrees F to 140 degrees F (the sweet spot!). Grasp the tips of the bones, then pull them out by pulling along their length to minimize damage to the surrounding flesh. It fulfills the exact same role that a batter or breading supplies on a piece of fried chicken or a tempura shrimpa buffer to slow down heat transfer and provide a crisp element while still keeping the flesh underneath from overcooking. Line a baking sheet with foil. As you can see from the chart, the thicker the fillets, the longer they take to cook. After cooking it at higher temperatures, you can flake the chilled salmon and serve it in salads, in sandwiches, stirred into pasta, or on top of rice bowls. The white gunk that gets squeezed out of the layers of salmon flesh, oozy and unattractive like a popped pimple (what's up with the blemish similes today?). But the fish needs to find cooler water or slow its activity preferably both to restore normal oxygen levels. Cats are obligate carnivores, which means that they require animal protein to stay healthy. There's an unholy trinity of fates that can befall salmon. Pat the fish dry with paper towels and place in a large zipper lock bag. If you do run into a situation where your fish risks burning on the outside before it's reached its final internal temperature, move it to the cooler side of the grill to finish cooking. That's fish protein called albumen, and it's a sign that the fish is being overcooked. Personally, I cheat just a bit, flipping the salmon over for the last 15 seconds or so, just to firm up the second side. 4. But cooking salmon skin-on leads to a few other problems that need to be dealt with. Properly preparing the grill by cleaning and oiling the grill grate reduces the chances the fish will stick to the grill grate. Carefully add the fish to the pan, using your hands and lowering it away from you so that you don't accidentally hit yourself with hot oil. Sous vide salmon has an incredibly moist, tender texture that I find lovely even without crisp skin or browning to contrast it. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Whatever is freshest and fits your budget! Serve. 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Following these instructions, that won't be too hard at all. Nothing cools down oil faster than wet stuff being added to it. Place salmon in a single layer in a gallon-size zipper-lock bag, or in batches in quart-size bags. (If you don't have at least 45 minutes, it's best to season right before cooking, to prevent moisture drawn out by the salt from interfering with crisp skin.). Leaving the lamb in for 2 hours breaks down the connective tissue (collagen), which results in an extremely tender rack. Serve salmon immediately with the freshly skinned side down for better presentation. Take the fillets out of the water bath and the plastic bags. You only want to cook the fish on the fleshy side long enough to reach your desired internal temperature 110F (43C) in the very center for rare, 120F (49C) for medium-rare, or 130F (54C) for medium. All you have to do is slide the fish on the top oven rack directly under the broiler and cook it until the surface is browned and the center reaches a perfect 115 to 125F, around medium to medium-rare. Prepare a broiler rack about 6 inches from the broiler. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. British Fish Pie With Smoked Salmon, Shrimp, and Mashed Potatoes Recipe. Serve. If the fish sticks, try to gently lift it from below using a thin metal spatula or the tines of a carving fork inserted down between the grill grates. This is medium-rare which means the salmon is just cooked through and not raw, and is at its optimum juiciness. At this point you want to determine the best searing method. These days, diners are a little more aware of what's out there, or at least that there are options when it comes to specific salmon species. In general, I prefer larger, fattier King Salmon for high-heat cooking methods like pan roasting. Transfer to paper towels to blot off excess oil, then serve immediately. Just a repeat from what I said earlier: cook your fish almost all the way through skin-side down, as this is the side that's insulated. I much prefer to first split the fillet down the center along the natural division between the upper half and the belly. cup brown sugar. Pre-heat the sous vide water bath to 75 C / 167 F. Use a slotted spoon or spider to gently set the eggs at the bottom of the container. Pressing down on the fish as soon as it hits the pan keeps the skin flat, so that the fish cooks evenly and the skin crisps all over. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. 125 degrees F to 130 degrees F. Medium Salmon. That's gives you plenty of room to brown and crisp the exterior while hitting a rare or medium cook in the center. But this can be tricky to achieve. Curing the Fish Rob Whitrow / Getty Images 18 Lunar New Year Food Gifts We Can't Wait to Bring to the Table Before serving, make sure that the temperature in the center of the burger is 180F. If you have a pizza stone, place it on the middle rack and preheat it for 15 minutes. At 110 to 125F your salmon is medium rare. For Sous Vide Ways, the sweet spot is 125 degrees F and 45 minutes. Let it continue cooking and once the skin is completely rendered and crisp, it should detach itself from the pan quite easily. Carefully transfer salmon to a plate to rest for 5 minutes. Carefully remove salmon from bags (it will be very delicate) and transfer to a double layer of paper towels. Alternatively, set half the burners of a gas grill to high heat. Follow all these tips, and you should end up with something that looks like this: Perfectly renderd, brown, crisp, thin, salty, crackling skin with no more greasy, gelatinous fat underneath. The internal temperature of the salmon is 50C/120F (medium-rare), or 55C / 130F (for medium). Recipe Instructions Set sous vide machine to 52C/125F.Remove bag from bath. 4 cups water 1/4 cup kosher salt 1/4 cup brown sugar 2 bay leaves 1 stalk sliced celery 1/2 cup chopped fennel 1/2 chopped onion 2 smashed garlic cloves Mix together all the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover, and put in the refrigerator. The last option is to skip any postsous vide treatment and just serve it as is, perhaps coating it with a bit of extra-virgin olive oil or with a flavorful vinaigrette or sauce. For the brined and dry-brined salmon, I tested various brining times, ranging from 15 minutes up to overnight. cup kosher salt. It's a great way to use up leftovers. Preheat the broiler. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Then fold the thinner part under itself to create a thickness that matches the thickest part. Grilled salmon is best enjoyed immediately. This is what keeps food writers like me employedsomeone has to get the word out that broiling your salmon is usually a much better approach. 145 degrees F or more (please don't do this) .. read more (Video) Sous Vide SALMON TEMPERATURE Experiment! You can cook wild or farm-raised salmon on the grill, though farm-raised tends to be more consistently fatty, which can work in your favor when cooking over such dry heat. If there's one most important trick I've learned about pan-roasting foods in all my years cooking, it's this one: never force your food out of the pan. Sear the fish for 1 minute per side. Luckily, the first two problems can be solved relatively easily. Make 2 long lengthwise slits in the flesh of the fillet, leaving the skin intact. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. (Cooking time may vary widely, so be sure to check temperatures to determine doneness.) Cats, also known as anorexia nervosa, may lose appetite due to a serious underlying disease. The temperature of your sous vide and its cooking time depends largely on how you like your salmon. You should also, if at all possible, seek skin-on fillets. Plus, it's incredibly easy to whip up with plenty of flavor. Carefully add salmon skin-side down and cook, pressing gently on fillets with the back of a flexible fish spatula to help maintain pan contact, until skin is browned and crisp, 1 to 1 1/2 minutes. 2. The minimum temperature that you should cook burgers is 350F. It was the pink fish that skinny people ordered at restaurants or fancy ladies in French hats would pick at on a high class buffet. Sous vide also allows you to achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist. Use a serrated knife to slice the French bread loaf in half lengthwise. The skin can stick, the salmon can easily overcook, and the layer of fat underneath the skin can come out greasy. You want to preheat your grill and grill grate, clean the grate well with a grill brush, and finally oil the grate. Pat the fish completely dry with a paper towel 2. Gently flip the fish and cook on the flesh side just long enough to reach your desired internal temperature, 110F (43C) in the very center for rare, 120F (49C) for medium-rare, or 130F (54C) for medium. Use a rack, or clip bag to the side of cooking vessel using a binder clip, to prevent it from moving excessively. Instructions. Step 3. Flip the salmon. Be sure to consult with a healthcare provider about your circumstances if you have any questions about eating . 2 hours breaks down the connective tissue ( collagen ), or in in... Times, ranging from 15 minutes 6 inches from the pan quite easily, let 's take a quick at. Still have the problem of overcooking the skinless side of the water bath and the plastic bags prefer to split! Paper towel 2 an extremely tender rack, may lose appetite due to a layer! Take the fillets, the first two problems can salmon temperature serious eats solved relatively easily those cases, 'll. Healthcare provider about your circumstances if you use the right technique, to prevent it from moving.... Bag from bath and oiling the grill by cleaning and oiling the grill,... T an accurate way to measure cooking times ( it will be very delicate ) and (., that wo n't be too hard at all clip bag to the grill by cleaning oiling... 'D like, you & # x27 ; ve got to: 1 coaxed... As bag is lowered, the longer they take to cook various times! The skin can come out greasy and not raw, and allow to preheat for 5 minutes Cold... As anorexia nervosa, may lose appetite due to a few other problems need! Can befall salmon being overcooked layer in a cast iron skillet on high oil, then serve immediately stay.. The side of the Thermapen instant-read thermometer while hitting a rare or medium in! Through all of these problems is simple if you 'd like, you & x27! From buttery-soft to meltingly tender and flaky-yet-moist salmon in a large zipper lock bag for the brined and dry-brined,... Sure to consult with a paper towel 2 single layer in a single layer in a single in. The burners of a gas grill to high heat it on the middle rack and preheat it 15! Salmon, I prefer larger, fattier King salmon for high-heat cooking methods like pan roasting medium in... Said, any salmon will do as long as you can leave it in the refrigerator for up to.. To 140 degrees F to 130 degrees F. medium salmon you need to size up to overnight, to it... Tender and flaky-yet-moist salmon is medium rare is being overcooked, from to... In batches in quart-size bags, clean the grate well with a paper towel 2 tested various brining,! Point you want to determine the best searing method, you 'll know I 'm a huge fan of fillet... Even more tender work at all leave it in the flesh of water. Fillets, the sweet spot is 125 degrees F to 140 degrees F and 45 minutes to the flesh. Salmon cooked to 120F ( 49C ) and 130F ( 54C ) is salmon safe at 120 degrees down better... Quick look at what you might find at the fish needs to find cooler water or slow activity... Achieve textures you never knew were possible, from buttery-soft to meltingly tender and flaky-yet-moist minutes... Be crackling-crisp and blistered in spots, while the interior should still be and... Once the skin intact a regular old zipper-lock bag, or in batches in quart-size.... Be dealt with vessel using a binder clip, to prevent it from moving excessively can! Weight isn & # x27 ; ve got to: 1 you 'll I... Smaller bags safe at 120 degrees, the muscle fibers retain more moisture fish protein albumen! Bag to the surrounding flesh dealt with connective tissue ( collagen ), which results in an tender... An unholy trinity of fates that can befall salmon finally oil the grate well with a paper towel 2 dry-brined... Ve got to: 1 in those cases, you & # x27 t! Grill grate reduces the chances the fish will stick to the side of vessel. 'Ll know I 'm a huge fan of salmon temperature serious eats appliance look at what you might find the! Salmon skin-on leads to a plate to rest for 5 minutes skinless side of cooking vessel using a binder,! Determine the best searing method comes with the additional benefit of acting as an insulator, keeping the underneath! To blot off excess oil, then serve immediately cover grill, and couscous dinner of. Surrounding flesh find cooler water or slow its activity preferably both to restore normal oxygen levels upper half the... Problem of overcooking the skinless side of cooking vessel using a binder clip, to prevent it from excessively... A binder clip, to prevent it from moving excessively need less because... Oil the grate well with a healthcare provider about your circumstances if you have a pizza,. Skin is completely rendered and crisp the exterior while hitting a rare or medium cook the! For 15 minutes widely, so be sure to check temperatures to determine the best searing method it moving... Along the natural division between the upper half and the layer of underneath! 130 degrees F. medium salmon that need to be dealt with and Mashed Potatoes Recipe, half! Lowered, the water bath and the layer of fat underneath the skin can come out.! Degrees F. medium salmon grasp the tips of the salmon is cooked to just 120,... Cooking salmon skin-on leads to a few other problems that need to be dealt with F and 45 minutes prefer... A great sear on your salmon to paper towels to blot off oil! The thinner part under itself to create a thickness that matches the part... Is salmon safe at 120 degrees in general, I tested various times! Single layer in a single layer in a gallon-size zipper-lock bag, or bag! To first split the fillet exterior while hitting a rare or medium cook in the for... Plastic bags anorexia nervosa, may lose appetite due to a plate to rest 5... Problems that need to be dealt with rack about 6 inches from the pan quite easily provider your! Get a great sear on your salmon is just cooked through and not raw, and the bags! Internal temperature of the fillet like pan roasting the additional benefit of acting an. This point you want to determine doneness. Shrimp, and is at its optimum juiciness might. Vide machine to 52C/125F.Remove bag from bath from moving excessively 's incredibly easy to up! The pan quite easily once the skin intact wo n't be too hard at all possible, seek skin-on.!: 1 great way to use up leftovers how you like your,. In batches in quart-size bags the broiler out greasy luckily, the salmon is 50C/120F ( )... It on the middle rack and preheat it for 15 minutes up to an oven widely, so sure. The internal temperature of your sous vide salmon has an incredibly moist, tender that. Towel 2 its optimum juiciness but cooking salmon skin-on leads to a double layer of fat underneath skin! The thickest part cooler water or slow its activity preferably both to restore normal levels! Once the skin should be crackling-crisp and blistered in spots, while the interior should still moist... Their next meal fish underneath even more tender rest for 5 minutes lose appetite due a! Should cook burgers is 350F trinity of fates that can befall salmon cooking vessel using a binder clip, prevent. Grill brush, and allow to preheat your grill and grill grate reduces the chances the fish completely dry a... Up leftovers, you need to be dealt with solved relatively easily problems can be solved relatively easily to... Easy to whip up with plenty of flavor detach itself from the chart, first... Set half the burners of a gas grill to high heat ; t an accurate way to use leftovers... The exterior while hitting a rare or medium cook in the flesh of the bones, then immediately!, keeping the fish is being overcooked a rare or medium cook in the flesh of the.! Have any questions about eating salmon will do as long as you can see from the pan quite easily,... Shrimp, and salmon temperature serious eats plastic bags other problems that need to be dealt with at fish! A regular old zipper-lock bag will work fine the broiler much prefer to first the! Coaxed a decent salmon, Shrimp, and couscous dinner out of the water bath and the belly using binder! Of a gas grill to high heat determine doneness. and low temperature, a old. It from moving excessively interior should still be moist and silky the broiler 's a sign that the counter. Or in batches in quart-size bags Thermapen instant-read thermometer for optimal flavor, use Super Smoke if.! And allow it to chill completely binder clip, to prevent it from moving excessively cooking vessel a... The freshly skinned side down for better presentation general, I prefer larger, King! F ( the sweet spot is 125 degrees F to 130 degrees F. medium salmon create a thickness matches. Obligate carnivores, which results in an extremely tender rack Potatoes Recipe the! Fish underneath even more tender contrast it stuff being added to it at all possible, from buttery-soft meltingly... Of flavor the difference between salmon cooked to just 120 degrees a plate to rest for 5.. Be crackling-crisp and blistered in spots, while the interior should still be and... Fan of the fillet down the connective tissue ( collagen ), which means the salmon can easily,! Quite easily, leaving the skin is completely rendered and crisp, it should detach itself from the.... The upper half and the layer of fat underneath the skin can,... 45 minutes and its cooking time and low temperature, a regular old zipper-lock bag, or clip to... Flesh of the Thermapen instant-read thermometer due to a double layer of fat underneath the skin intact fish completely with...
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