Sous vide salmon is a classic recipe and here we complement it with a cucumber and dill salad. The balsamic vinegar will give it some extra sweetness and tartness while still allowing the salmon to shine through.
This recipe is adapted from our book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!
If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Salmon with Cucumber Dill Salad you can check out the following.
Enjoying sous vide cooking? My sous vide ruler will help you determine how long to cook various pieces of meat. It's free if you sign up for my newsletter and will make your cooking go much more smoothly!
Salt and pepper the salmon, add to the sous vide pouch, and seal.
At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months or cook it right away. If you freeze the pouch be sure to thaw it in the refrigerator for 1 to 2 days before cooking or increase the cooking time to compensate.
Preheat the water bath to 132°F (55.6°C) or 122°F (50°C) for sushi quality if desired.
Place the sous vide pouch in the water bath and cook for 15 to 30 minutes.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Preheat a pan to medium-high heat.
To make the salad place all of the salad ingredients in a bowl and stir to thoroughly combine.
Take the salmon out of the pouch and pat dry. Sear it until browned, about 1 minute per side. Place the salmon on a plate and top with a spoonful or two of the salad.
If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!