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Salmon with capers on salad

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Ingredients for 2 servings:

  • 300 g salmon fillet(s) without skin
  • 2 tbsp capers
  • ½ bunch of dill
  • 1 bag of mixed leaf salad
  • 1 m.-large onion(s), red
  • 2 tbsp Balsamic vinegar, dark
  • 1 tbsp fish sauce
  • 1 tbsp olive oil (Robusta)
  • 1 tsp pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Cooked sous-vide

Finely chop 1 tablespoon of capers and the dill. Rub this mixture over the salmon. Place the salmon in a sous vide bag and cook in a water bath at 55 degrees Celsius for 35 minutes. Finely slice the onions and chop the remaining capers, then mix with the balsamic vinegar, fish sauce, olive oil, and pepper. Remove the salmon from the bag and cut into large pieces. Toss the salad with the dressing and place the lukewarm salmon on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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