Sous Vide Mi-Cuit Salmon with Avocado and Dill Crème Fraiche

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This dish looks a little fancy, but it's actually fairly easy to make, which makes it great for entertaining — although admittedly there are quite a few steps involved. The salmon is brined before being cooked sous vide and then refrigerated for 6 hours, which firms up the texture and makes it silky smooth.
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Ingredients for 2

  • 2 1/2 cups water

  • 1/4 cup granulated sugar

  • Salt and freshly ground black pepper

  • 2 (6-ounce) skinless salmon fillets

  • 2 tablespoons extra virgin olive oil

  • 1 avocado

  • 1/4 cup crème fraiche

  • 3 tablespoons finely chopped dill

  • 2 teaspoons Dijon mustard

  • 2 teaspoons red wine vinegar

  • 1 teaspoon freshly squeezed lemon juice

Directions

  • Step 1

    In a large bowl, whisk together water, sugar, and 1/4 cup salt until dissolved. Add the salmon, cover, and refrigerate for 45 minutes.

  • Step 2

    Set the Anova Sous Vide Precision Cooker to 113ºF (45ºC).

  • Step 3

    Remove the salmon from the brine and pat dry. Place in a large zipper lock bag with olive oil and seal using the water immersion technique. Place the bag in the water bath and set the timer for 1 hour.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath and immediately transfer to an ice bath. Let cool to room temperature.

    • Step 1

      Remove salmon from the bag sand slice into pieces approximately 1/4-inch (5 mm) square. Slice avocado into the same size pieces.

    • Step 2

      In a small bowl, whisk together crème fraiche, 1 tablespoon dill, mustard, vinegar, and lemon juice. Season to taste with salt and pepper.

    • Step 3

      Line each cup of a muffin pan with plastic wrap. Spread a layer of the crème fraiche mixture on the bottom of cup. Top with the salmon and then avocado. Cover with plastic wrap.

    • Step 4

      Refrigerate for 6 hours or up to overnight. Carefully overturn muffin pan to release salmon stack. Garnish with chopped dill. Serve.

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113 F / 45 C Recipe Temp
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