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Sous Vide Salmon Recipe With Cucumber-Dill Salad

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 new 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!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Sous Vide Salmon w/ Cucumber-Dill Salad Recipe

By Jason Logsdon
Published August 20, 2012
Prep Time: 10 Minutes
Cooking Time: Cooking 15 to 30 Minutes (why the range?)
Finishing Time: 20 Minutes
Temperature: 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise
Serves: 4 People

Sous Vide Salmon w/ Cucumber-Dill Salad Ingredients

Pre-Bath Ingredients


For the Salmon

4 salmon portions
Salt and pepper

Finishing Ingredients


For the Salad

1 cucumber, seeded and diced
3 tablespoons chopped fresh dill
1 teaspoon capers
12-15 cherry tomatoes, halved
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Salt and pepper

Sous Vide Salmon w/ Cucumber-Dill Salad Instructions

Pre-Bath

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.

Cooking

Preheat the water bath to 122°F / 50°C for sushi quality or 132°F / 55.6°C otherwise.

Place the sous vide pouch in the water bath and cook for 15 to 30 minutes.

Finishing the Sous Vide Salmon w/ Cucumber-Dill Salad

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.

This recipe is adapted from our new 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!

For more sous vide recipes and tips you can get our other books: Sous Vide Grilling or our comprehensive Beginning Sous Vide book. We also have many more cooking times available on our iPhone and Android Apps and sous vide thickness iPhone app.

Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!