Sous Vide Salmon with Romaine Dressing and Grilled Veggie Salad


Serving up some of Dallas/Fort Worth's best sous vide eats, Nick Roush is one of our favorite #anovafoodnerds! Constantly cranking out delicious food with the aid of Anova, and sharing his best recipes with all of us!

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This super-easy make ahead recipe will take dinner to the next level with minimal effort. In less than 30 minutes you can have a wicked-delicious salmon dish on the table that's perfectly cooked and mouth-watering.

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Pro-level cooking techniques made simple.

Ingredients for 2

  • 2 salmon filets

  • 1/3 cup olive oil

  • 3 cups water

  • 3 tablespoons salt

  • 1.5 tablespoons sugar

  • 3 tablespoons butter

  • 1 large red bell pepper

  • 1 large zucchini

  • 1/4 of a sweet onion

  • Pickled mustard seeds to taste

  • Salt to taste

  • Pepper to taste

  • 2 large eggs

  • 1 cup romaine lettuce

  • 1/3 cup chives

  • 1.5 cups mint leaves

  • 1/4 cup basil

  • 1/4 cup buttermilk

  • 1/2 cup grated parmesan cheese

  • 3 anchovy filets

  • 3 tablespoons olive oil

  • Lemon juice to taste

  • Salt to taste


  • Step 1

    Brine salmon. Combine water, salt, and sugar. Add salmon to brine, cover, and refrigerate for minimum of 5 hours, and up to 24 hours.

  • Step 2

    Romaine dressing (can be made up to two days in advance)

  • Step 3

    Set Anova Sous Vide Precision Cooker to 154°F / 67.8°C and cook 2 eggs for 40 minutes. Shock in ice water, and peel.

  • Step 4

    Bring a pot of water to boil and blanch romaine, basil, mint, and chives for 1 minute, and shock in ice water.

  • Step 5

    Add eggs, romaine, basil, mint, chives, parmesan cheese, buttermilk, anchovy filets, and lemon juice to blender and blend until smooth. Slowly add olive oil during blending.

  • Step 6

    Veggie Salad (to be served cold, can be made two days in advance)

  • Step 7

    Coat zucchini, onion, and bell pepper with olive oil, salt, and pepper, and grill or roast until nice and browned.

  • Step 8

    Let everything cool down. Dice onion, pepper. Slice zucchini into thin slices. Combine with pickled mustard seeds, salt and pepper, and refrigerate.

  • Step 9


  • Step 10

    Set Anova Sous Vide Precision Cooker to 113°F / 45°C

  • Step 11

    Bag up salmon, add olive oil. Cook for 25 minutes.

    • Finishing Steps

    • Step 0

      While the salmon is cooking, assemble salad. Combine grilled veggie salad with 1/3 cup of dressing. Adjust as desired!

    • Step 1

      Get a pan hot over medium-low heat, add butter until it starts to foam. Remove salmon from bag, and gently sear for about 45 seconds skin side down.

    • Step 2

      Plate salad up, and add that delicious buttery salmon right on top. For an added flavor punch, drizzle the butter from the pan over the top, and devour!

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113 F / 45 C Recipe Temp
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