Salmon with dill

Cooking time
18 minutes

Ingredients

Sous vide salmon

• 400 grams of salmon fillet without bones and skin
• 40 milliliters of rapeseed oil or sunflower oil
• The zest of 1 lemon
• Salty

Cucumber

• 2 cucumbers
• 1 small bunch of dill
• The zest and juice of 1 lime
• 2 tablespoons canola oil
• Salty
• Sugar

Preparation method

Sous vide salmon

1. Cut the salmon into four equal pieces and vacuum seal together with the other ingredients in a vacuum bag.
2. Cook the salmon pieces for 18 minutes at 56° C in a sous vide water bath, add salt to taste and place each piece on a plate with the cucumber salad.

Cucumber

1. Peel the cucumbers, cut them in half lengthwise and cut into sickle-shaped slices. Place this together with the salt, sugar and lemon zest in a vacuum bag and vacuum seal. Marinate in the refrigerator for 2 hours.
2. Finely chop the dill and make a vinaigrette from the lime juice and oil.
3. Marinate the cucumbers with the vinaigrette and season with dill.

This recipe is brought to you by Heiko Antoniewicz .