Salmon with radish & cucumber salad

Salmon with radish & cucumber salad


Radish & cucumber salad

Trim, wash and thinly slice the radishes and cucumbers. Put them together in a bowl. In another bowl, mix together the vinegar, sugar and salt. Pour the marinade over the cucumber and radish slices. Wash the dill, shake it dry, coarsely chop it and add it to the salad. Stir then set aside for at least 1 hour.



In the meantime, season the salmon with salt all over. Wash the lemon in hot water, dab it dry, peel the zest and cut the zest into four strips. Peel and slice the shallots. Put each fish fillet in a vacuum bag together with a teaspoon of olive oil, a strip of lemon zest and a few pieces of chopped shallot. Vacuum-seal the bags and leave them to marinate in the fridge for at least 30  minutes (ideally up to 24 hours). Then, put the four vacuum bags on the perforated tray and cook in the X  BO (43°C, special programme “Sous-vide cooking”) for 15 minutes. Remove the salmon and dab it dry with kitchen roll. Heat up some olive oil in a frying pan. Fry the fish skin-side down for 1 minute over a medium heat, then turn over and fry for another 30 seconds.


Finishing touches

Wash the mint, shake it dry and pluck the leaves. Arrange the salmon on the radish & cucumber salad and serve garnished with mint leaves.

Preparation time: 15  min. 
Baking/cooking time: 15  min.
Resting time: 1 hr 30  min.

Serves 4

For the radish & cucumber salad

  • 12 radishes
  • 2 snack-size cucumbers
  • 100 ml white wine vinegar
  • 1 tsp raw cane sugar
  • ½ tsp sea salt
  • ¼ bunch dill

For the salmon

  • 4 salmon or salmon trout fillets (150 g each, with skin)
  • 1 tbsp sea salt
  • 1 lemon
  • 2 small shallots
  • 4 tsp olive oil

To finish

  • 8 mint leaves

Additional items

  • Vacuum-sealer and vacuum bag

Send shopping list