Sous-Vide Salmon with Cucumber Salad

A delicate and flavorful dish featuring tender sous-vide salmon served with a refreshing cucumber salad, enhanced by a hint of lime and dill.

Preparation time: 10 minutes
Cooking time: 18 minutes
For: 4 portions

Ingredients

Sous-Vide Salmon:

• 400 grams salmon fillet (boneless and skinless)
• 40 milliliters canola oil or sunflower oil
• Zest of 1 lemon
• Salt, to taste

Cucumber Salad:

• 2 cucumbers
• 1 small bunch of dill
• Zest and juice of 1 lime
• 2 tablespoons canola oil
• Salt, to taste
• Sugar, to taste

Required Equipment

Sous-vide stick
Vacuum sealer & bags

Preparation Method

Sous-Vide Salmon:

• Cut the salmon fillet into four equal portions and place them in a vacuum bag with the oil and lemon zest.
• Seal the bag and cook the salmon in a sous-vide water bath for 18 minutes at 56°C.
• Once done, remove from the bag, season with salt, and set aside.

Cucumber Salad:

• Peel the cucumbers, halve them lengthwise, and slice them into half-moon shapes.
• Combine the cucumber slices with salt, sugar, and lemon zest in a vacuum bag and seal.
• Marinate the cucumbers in the refrigerator for 2 hours.
• Finely chop the dill and mix the lime juice and oil to create a vinaigrette.
• After marinating, toss the cucumbers with the vinaigrette and season with the chopped dill.
• Serving:

Place each piece of salmon on a plate and serve with the marinated cucumber salad on the side.