Healthy Eating Series: Sous Vide Salmon and Fennel Salad

Cooktime: 20 minutes sous vide

Serves 2

Sous Vide Salmon Ingredients:

  • 1 6oz wild caught salmon filet – fresh, sashimi-grade
  • 1 Tbsp caraway seeds
  • 1 Tbsp coriander seeds
  • ½ Tbsp mustard seeds
  • ½ Lemon juiced
  • ½ Lemon zested
  • 100ml hot water
  • 100ml ice
  • 1 Tbsp kosher salt

Salad Ingredients:

  • 3 cups Mixed greens
  • 1 cup Fennel bulb – shaved thinly with a mandolin
  • ¼ cup Fennel fronds
  • 3 Tbsp Extra virgin olive oil
  • 1 Tbsp Apple cider vinegar
  • ½ Lemon juiced
  • ½ Lemon zested
  • ¼ tsp salt
  • Cracked pepper


  1. Set Nomiku water bath to 50ºC (122ºF). Fill a measuring cup up to 100ml with hot water and add in salt, caraway seeds, mustard seeds, coriander, lemon juice, and lemon zest to create the brine. Add ice up to the 200ml line and pour it all in a bag with the salmon. Remove air, seal, and sous vide for 20 minutes.
  2. Remove from water bath and quickly chill in an ice bath (equal parts water and ice). Once chilled in ice bath, remove bag, and refrigerate. Move on to salad prep.
  3. In a mixing bowl, toss mixed greens, shaved fennel bulbs, and fennel fronds with olive oil, apple cider vinegar, lemon juice and salt. Top with sliced sous vide salmon, cracked pepper, and lemon zest.

Healthy Eating Series: Sous Vide Salmon and Fennel Salad2014-07-02 00:40:30 GMTcook,kitchen,chef,cooking,foodporn,how to,recipe,cleaneating,healthy,fish,salad,fennel,salmon,sous vide,sousvide,nomiku

Tags: chef, cleaneating, cook, cooking, fennel, fish, foodporn, healthy, how to, kitchen, nomiku, recipe, salad, salmon, sous vide, sousvide.