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Sous Vide Salmon with Fennel Salad

Delicate, perfectly cooked salmon fillets, done in a SousVide, accompanied by a fennel, dill and roasted cherry tomato salad. Served alongside a delicious miso dressing, this is a healthy, nutritious and satisfying meal.
Course Dinner, Lunch
Cuisine International
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories 424kcal
Author Alexandra


  • Sous Vide Machine



  • 2 salmon fillets, approximately 200g each See Note 1
  • sea salt and black pepper, to taste

Fennel Salad:

  • 1 small bulb fennel See Note 2
  • 2 tablespoon fresh dill fronds, roughly chopped
  • ½ cup roasted cherry tomatoes or semi-dried tomatoes See Note 3
  • 2 teaspoon lemon juice
  • 1 teaspoon olive oil
  • sea salt and black pepper, to taste

Miso Dressing:

  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 3 teaspoon white miso paste
  • 2 teaspoon sesame oil
  • 1 teaspoon lemon juice
  • 2 teaspoon water

To Serve:

  • 1 lemon
  • sea salt and black pepper, to taste



  • To begin, you’ll need to prepare the Sous Vide. Follow the appropriate instructions on your device. For the Master Slow Cooker & Sous Vide:
    Place the rack into the bottom of the ceramic bowl. Add warm water to the bowl and fill about half-way up. (I use warm tap water.)
  • Put the lid on the Sous Vide and lock the handles in place. Attach the temperature probe into the jack, and through the lid.
    Switch on the appliance and set the temperature and time. For this recipe, I cooked the salmon on 46 degrees C for 30 minutes.
  • As it reaches temperature, prepare your salmon by seasoning with salt and pepper, and place in a seal lock bag.
  • Once the Sous Vide reaches the correct temperature, gently add the salmon, and lock the handles back into place.

Miso Dressing:

  • Combine all dressing ingredients in a bowl and whisk gently.
    Set aside for serving.


  • If roasting your own tomatoes, preheat your oven to 180 degrees C.
    Coat the tomatoes with a teaspoon of oil and season with salt and pepper.
    Or, use semi-dried tomatoes.
  • To prepare the fennel, remove the outer layer if it is tough. Remove the core and thinly slice.
  • Combine the fennel and tomatoes with some dill fronds, and a little lemon juice and olive oil. (This will stop the fennel from discolouring)

To Serve:

  • Once the salmon has finished cooking, remove from the Sous Vide Machine, and gently take out of the seal lock bag.
    Either remove the skin from the salmon, or quickly fry skin side down in a cast iron skillet to crisp the skin.
  • Serve the salmon, alongside the fennel salad and miso dressing.


  1. I use centre cut salmon fillets with the skin on.
  2. The outer part of the fennel bulb can be quite tough - be sure to remove this, and any damaged/bruised areas, along with the core, before finely slicing.
  3. I either use some roasted cherry tomatoes or semi-dried tomatoes. To roast your own cherry tomatoes, add them to a baking dish with a little olive oil and salt and pepper. They will roast in the oven whilst the salmon is cooking. 


Calories: 424kcal | Carbohydrates: 27g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 478mg | Potassium: 1492mg | Fiber: 6g | Sugar: 12g | Calcium: 97mg | Iron: 3mg