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Sous Vide Citrus Cured Salmon with Fennel Carpaccio Recipe

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!

Sous vide salmon carpaccio 5

Note: You can learn more about salmon from my guide to sous vide salmon or view all my sous vide salmon articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

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If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Citrus Cured Salmon with Fennel Carpaccio Recipe

  • Published: July 26, 2018
  • By Jason Logsdon
  • Total Time: 45 Minutes
  • Cooks: 110°F (43°C) for 15 to 45 minutes
  • Serves: 4

Ingredients for Citrus Cured Salmon with Fennel Carpaccio

Sous vide salmon carpaccio 13
  • For the Sous Vide Salmon

  • 1 pound salmon (450g)
  • Zest from 1 lemon
  • Zest from 1 lime
  • Zest from 1 orange
  • 2 tablespoons salt (30ml)
  • 2 tablespoons white sugar (30ml)
  • For the Fennel Carpaccio

  • 1 fennel bulb
  • 2 tablespoons fresh orange juice (30ml)
  • 1 tablespoon fresh lemon juice (15ml)
  • 2 tablespoons olive oil (30ml)
  • For the Pickled Onions

  • 1 red onion, thinly sliced
  • 1/4 cup red wine vinegar (60ml)
  • 1/4 cup water (60ml)
  • 1 tablespoon sugar, optional (15ml)
  • To Assemble

  • 2 tablespoons capers (30ml)
  • Zest from 1 lemon
  • Zest from 1 lime
  • Zest from 1 orange
  • Reserved fennel fronds, chopped
  • Sea salt

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Cooking Instructions for Citrus Cured Salmon with Fennel Carpaccio

For the Sous vide Salmon

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.

Sous vide salmon carpaccio 3

Once cooked, remove the sous vide bag from the water bath and place in an ice bath until chilled.

For the Fennel Carpaccio

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.

For the Pickled Onions

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.

To Assemble

Take the cooked and chilled salmon out of sous vide bag and pat dry. Thinly slice the salmon.

Sous vide salmon carpaccio 4

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.

Nutritional Information for Citrus Cured Salmon with Fennel Carpaccio

  • Calories: 306
  • Fat: 13g
  • Protein: 28g
  • Carbohydrate: 22g
  • Fiber: 3g
  • Sugar: 17g
  • Cholesterol: 59mg

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Sous Vide Citrus Cured Salmon with Fennel Carpaccio Recipe

PT45M 4 Ingredients: 1 pound salmon (450g) Zest from 1 lemon Zest from 1 lime Zest from 1 orange 2 tablespoons salt (30ml) 2 tablespoons white sugar (30ml) 1 fennel bulb 2 tablespoons fresh orange juice (30ml) 1 tablespoon fresh lemon juice (15ml) 2 tablespoons olive oil (30ml) 1 red onion thinly sliced 1/4 cup red wine vinegar (60ml) 1/4 cup water (60ml) 1 tablespoon sugar optional (15ml) 2 tablespoons capers (30ml) Zest from 1 lemon Zest from 1 lime Zest from 1 orange Reserved fennel fronds chopped Sea salt
4.5 stars - based on 14 reviews
Lightly curing salmon infuses it with flavor and a firmer texture. Cook it at 110°F (43°C) to give it structure but remains moist. Chill then slice thinly; serve on top of fennel carpacci.
1 Serving

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.