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.
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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.
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