Salmon for Summer!
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
- 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.
- 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.
- 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.
- Serve with steamed couscous.
- Suggested wine pairing - Greek white.