
Devices & Accessories
Salmon with fennel and apple salad
Prep. 20min
Total 1 h 20min
2 portions
Ingredients
-
Dijon mustard1 tsp
-
salt plus extra to season½ tsp
-
olive oil plus an extra 2 teaspoons10 g
-
fresh dill leaves only2 sprig
-
freshly squeezed lemon juice plus an extra 30 g or 1 tsp ascorbic acid to Sous vide (see Tips)20 g
-
skinless salmon fillets (approx. 150 g each), 3 cm thickness (see Tips)2
-
ground black pepper to season
-
lemon zest only, no white pith½
-
water plus extra to submerge bags1850 g
-
salted butter20 g
-
fennel cut into halves, then cut into thin slices100 g
-
red onion cut into halves, then cut into thin slices40 g
-
apple cut into quarters, then cut into thin slices½
Nutrition per 1 portion
Calories
529.4 kcal /
2223.5 kJ
Protein
35 g
Fat
38.8 g
Carbohydrates
8.9 g
Fibre
3.4 g
Saturated Fat
12.6 g
Sodium
1315.8 mg
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Sous Vide for Two
8 Recipes
Australia and New Zealand
Australia and New Zealand
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