- 4 ServingsServings
- 4 salmon fillets
- 1 lemon, sliced thinly
- 4 sprigs fresh dill (optional)
- 1 pint cherry or grape tomatoes, halved
- 1 cucumber, diced
- 2 ounces pitted Kalamata olives
- 12 to 15 fresh mint leaves
- 2 tablespoons olive oil
- 1 lemon, for juice
- Coarse salt and ground pepper
- Mixed greens for serving
- 4 ounces feta cheese, coarsely crumbled
Fill and preheat the water oven to your preferred degree of doneness for fish:
116°F(47°C) for rare; 126°F (52°C) for medium-rare; 140°F (60°C) for medium.
Rinse the fillets and pat dry. Season with salt and pepper to taste.
Put the fillets, in a single layer and presentation side down, into cooking pouches. Lay a couple of lemon slices and a sprig of dill on the bottom of each fillet.
Vacuum seal the pouches. Arrange the pouches in a rack to separate them during cooking. Submerge the pouches in the water bath and let simmer for 20 to 30 minutes. Remove the fillets from the pouches, pat dry.
Combine the tomatoes, cucumber, olives, mint, and olive oil in a bowl. Squeeze the lemon over the top, season with salt and pepper to taste, and toss.
Arrange the mixed greens on a serving plate and top with the salmon. Spoon the tomato mixture over the fish and sprinkle with the feta. Serve accompanied by a dry white wine or black tea over ice.
Learn more about Sous Vide cooking here.
Source: Easy Sous Vide, 4 Simple Steps to Delicious Meals, Paradox Press, 2012