Watermelon and Cucumber Salad with Sous Vide Cod Recipe
In summertime I love to cook with watermelons. They are so light and flavorful and can result in some really unique dishes. For this meal, I combine them with cucumbers, jalapeno, and lime for a sweet and spicy salad full of crunch.
I usually like to serve it with a light fish such as cod or tilapia so the watermelon still manages to shine.
I really like sous vide cod at 130°F (54.4°C) for a more traditional poached texture. I almost always apply a sous vide fish dry brine to firm up the texture before cooking it.
Ingredients for Watermelon and Cucumber Salad with Sous Vide Cod
- 1 pound of cod fillets (450g)
- 2 sprigs fresh rosemary
- 3 cups diced watermelon
- 1 cucumber, diced
- 1 jalapeno pepper, diced
- 2 tablespoons fresh lime juice
- 2 tablespoons avocado oil, or olive oil
- 1 cup lightly packed arugula
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped fresh mint leaves
- Zest of 2 limes
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Cooking Instructions for Watermelon and Cucumber Salad with Sous Vide Cod
Preheat a water bath to 130°F (54.4°C).
Clean the cod and cut into portions if needed. Liberally salt and pepper the cod then place in a sous vide bag with the rosemary and seal. Let the cod sit for 30 minutes for the dry brine to take effect.
Place the bag in the water bath and cook the cod for 30 to 60 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.
Toss the watermelon, cucumber, and jalapeno with the lime juice and avocado oil. Salt and pepper it to taste then stir in the arugula.
Remove the cod from the bag and dry it off thoroughly using paper towels or a dish cloth. Briefly sear the cod on one side.
Put some of the salad onto a plate. Place the cod on the side of the salad and sprinkle everything with the feta, cilantro, mint, and lime zest, then serve.
Nutritional Information for Watermelon and Cucumber Salad with Sous Vide Cod
- Calories: 306
- Fat: 16g
- Protein: 27g
- Carbohydrate: 15g
- Fiber: 2g
- Sugar: 10g
- Cholesterol: 82mg
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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.
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