Salmon for Summer!

by Cindi SutterFounder of The Spirited Table® - Recipe from The Dish - Food & Wine

Food & Wine's The Dish, provides 20 great ways to cook your Salmon for Summer. Recipe for Sous Vide Salmon with Cucumbers below!

Salmon is super easy to cook, and it’s a great fish to throw on the grill. If the fillet seems especially flaky, you can use a skewer to keep it intact, like the ginger-infused fish (above). You can also grill salmon in a piece of aluminum foil, like in this sweet-smoky recipe , or keep the skin on the fillet and grill it skin-side down. Whether you need an easy dinner or new inspiration for cooking seafood, try one of these amazing grilled salmon recipes tonight.

Sous Vide Salmon with Cucumbers - Recipe
2 seedless cucumbers, peeled—1 sliced crosswise 1/4 inch thick, 1 halved, seeded and julienned
Salt and freshly ground black pepper
Four 6-oz, center-cut skinless salmon fillets, chilled
Freshly ground white pepper
8 oz plain nonfat Greek yogurt
1/2 cup coarsely chopped dill
2 Tbsp extra-virgin olive oil
Juice of 1 lemon


  1. Preheat a water bath to 122° for rare salmon, 160° for medium. Light a grill or preheat a grill pan. Season the sliced cucumber with salt and black pepper. Grill over high heat, turning once, until lightly charred, about 2 minutes. Transfer to a plate. 
  2. Season the salmon with salt and white pepper; transfer to four 1-quart, vacuum-pack bags and vacuum-seal. Submerge the bags in the water bath and cook at the desired temperature for 12 minutes. 
  3. In a blender, blend the yogurt with the dill; season with salt and black pepper. In a small bowl, toss the julienned cucumber with the oil and lemon juice; season with salt. Remove the fillets from the bags and transfer to plates. Top with the grilled and julienned cucumber, dollop with the dill sauce and serve. 

Cook’s Note

  1. Serve with steamed couscous.
  2. Suggested wine pairing - Greek white.