At least 65 to 95 minutes before serving
Preheat a water bath to 122°F (50°C).
Combine 2 cups of water with the salt and heat until the salt is dissolved. Add the 2 cups of cold water and let the water cool to room temperature.
Remove the skin from the salmon. Cut it into 1" by 3" pieces (25mm by 75mm). Place the salmon into the salted water and let sit for 10 minutes. Remove the salmon and lightly pepper it then place in a sous vide bag and seal. Cook the salmon for 30 to 60 minutes, until heated through.
At least 20 minutes before serving
Combine all the ingredients and blend together until fully emulsified. The vinaigrette can be made several hours ahead of time and refrigerator, then whisked together before serving.
Cut the apple into 1/4" (7mm) cubes. Remove the salmon from the sous vide bag and pat dry. Place a section of fish on a plate then top with some diced apples and a jalapeno slice. Add some lemon confit and parsley to the top then drizzle with some of the jalapeno vinaigrette.
Because xanthan gum is a modernist ingredient, the amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.
Before serving I like to smoke the salmon using a smoking gun or other smoker. After removing the salmon from the bag and patting it dry set it on a plate. Place a bowl or other container over the salmon and run the tube from the smoking gun under it. Fill the container with smoke and let sit for 1-2 minutes. Remove the salmon and continue plating.
I also will blend in 0.15% xanthan gum to the vinaigrette so it better coats the salmon and vegetables.