Jump Start Your Sous Vide Cooking with our FREE Email Course!
Lightly curing salmon infuses it with flavor and contributes a firmness of texture. Once it has been cured, I like to cook it at 110°F (43°C) to give it some structure without drying it out any. It's then chilled and sliced thinly before being served on top of a fennel carpaccio. It's a bright, citrusy dish that is great as a light main course on a spring day or as an appetizer to share. I find it can also lift the spirits when served as an appetizer during those long winter months!
Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Preheat a water bath to 110°F (43°C).
Remove the pin bones and skin from the salmon. Sprinkle the salmon with the citrus zest. Combine the salt and sugar together in a small bowl then sprinkle some over the salmon, there will be some left over. Place the salmon in the sous vide bag and lightly seal. Let the fish sit in the refrigerator for at least 30 minutes but preferably several hours for the dry brine to take effect. Place the sous vide bag in the water bath and cook for 15 to 45 minutes, until heated through.
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.
Once cooked, remove the sous vide bag from the water bath and place in an ice bath until chilled.
Remove the root of the fennel. Remove the fronds and reserve them, then thinly slice the fennel.
Add the orange juice, lemon juice, and olive oil to a bowl then whisk to combine. Add the fennel and toss to coat.
Add the onion, red wine vinegar, water, and sugar to a pot and bring to a boil. Reduce the heat and let simmer for 5 minutes. Remove from the heat and let cool.
Take the cooked and chilled salmon out of sous vide bag and pat dry. Thinly slice the salmon.
Place some of the fennel carpaccio on a plate along with its dressing. Top with several slices of salmon. Add some capers then sprinkle with the citrus zest. Top with some fennel fronds and pickled red onion. Sprinkle with sea salt then serve.
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!