Olive Oil Sous Vide Salmon with Shaved Fennel and Orange Salad

Steps

1. Step 1

   Fill a large pot or container with water, clip in the sous vide cooker and set it to 122°F. Let it come up to temperature while you season the salmon.

   15 min, hands-off · 122°F

2. Step 2

   Pat the salmon dry and season all over with the kosher salt. Let it sit on a plate for 10 minutes, then blot off any moisture that beads up.

   10 min

   • 4 pieces skinless salmon fillets (6 oz each, about 1 1/4 in thick)
   • 1 tsp kosher salt
3. Step 3

   Put the fillets in a zip-top freezer bag in a single layer. Add the crushed coriander, orange zest, olive oil and thyme. Seal the bag almost all the way, then lower it into the water so the water pressure pushes the air out, and seal it fully (the water-displacement method). Clip the top of the bag to the side of the pot so it stays submerged.

   5 min

   • 1 tsp coriander seeds
   • 2 tsp orange zest
   • 1/3 cup extra-virgin olive oil
   • 2 sprigs thyme
4. Step 4

   Cook the salmon for 30 minutes. It will look barely set and very soft, which is what you want.

   30 min, hands-off · 122°F

5. Step 5

   While the salmon cooks, make the salad. Cut the fennel bulbs in half through the root, cut out the tough core, and shave them as thinly as you can with a sharp knife or mandoline. Drop the shavings into a bowl of ice water for 10 minutes to crisp, then drain well and pat dry.

   10 min

   • 2 fennel bulbs (medium)
6. Step 6

   Cut the top and bottom off each orange, stand it up and slice the peel and white pith away in strips following the curve of the fruit. Cut the oranges crosswise into 1/4-inch rounds, then halve the rounds. Work over a bowl to catch the juice.

   5 min

   • 2 navel oranges
7. Step 7

   In a large bowl, whisk the 2 tbsp olive oil, the lemon juice and 1 tbsp of the caught orange juice with a pinch of flaky salt and a few grinds of pepper. Add the fennel, oranges, olives, parsley and a handful of the reserved fennel fronds. Toss gently and taste for salt.

   5 min

   • 1/3 cup Castelvetrano or Kalamata olives
   • 2 tbsp extra-virgin olive oil
   • 1 tbsp lemon juice
   • 2 tbsp flat-leaf parsley leaves
   • flaky sea salt and black pepper
8. Step 8

   Lift the bag out of the water and open it. Using a slotted spatula, carefully transfer the fillets to a plate lined with paper towel (they are fragile), and blot the tops. Spoon the salad onto four plates, set a fillet on each, drizzle with a little of the warm olive oil from the bag and finish with flaky salt.

   5 min

   • 4 pieces skinless salmon fillets (6 oz each, about 1 1/4 in thick)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026