SousVide Supreme – Salmon Poached in Extra Virgin Olive Oil Recipe

Salmon Poached in Extra Virgin Olive Oil Recipe

With caramelized fennel, citrus and shaved fennel & beet salad, and blood orange glaze.

Follow Me Foodie to the SousVide Supreme! I mentioned the idea of “The Modern Chef at Home” in my Vancouver Food Trends 2012 post and taking fine dining into the context and comfort of one’s home. It sounds like a pretty judgemental prediction assuming that everyone can cook at that haute cuisine level, but thanks to machines like this, we can! Yan Can Cook and now Pak Can Cook! Well actually I loved to cook before using the SousVide Supreme, but the machine has opened the window to try so many more recipes.

EXCLUSIVE to Follow Me Foodie Readers! 

SAVE $20 with promo code “Mijune”.

Share the love, because you won’t want to share the machine.

Online ordering here. Pass it on! 

Let’s do a quick back track for those who are still unfamiliar with sous vide. Think of it as “poaching” 2.0. Better yet, here’s a video.

Sous vide is a very old technique that was rediscovered in the mid-1960′s and while chefs have been doing it ever since, the word or idea has never really caught on to the vast majority. It’s a preferred cooking method at upscale restaurants, but now you can do it at home!

I’ve been using it for a while and I managed to team up with the guys at SousVide Supreme to get you a promotional code! Just like my restaurant and food recommendations I wouldn’t recommend you anything I didn’t actually love… obviously.

Salmon Poached in Extra Virgin Olive Oil Recipe

With caramelized fennel, citrus and shaved fennel & beet salad, and blood orange glaze.

Back to the recipe! Did you see the photo? Yes! I made that with my friend @mightyvanilla! I’m going to brag and say it even tasted better than it looked and it looks pretty darn delicious!

We made a 3 course menu which was inspired from Thomas Keller’s Under Pressure: Cooking Sous Vide. Getting all the ingredients were more complicated than the actual cooking process. The cooking part was easy because it was all done in the SousVide Supreme and I just had to push a button. I’m not one for following recipes exactly, but it was a great guideline and if you’re comfortable in the kitchen feel free to venture off and get creative!

Photo credit: Cliff Hammerschmidt


Serves 4

  • 2 fennel bulbs, stalks trimmed, fronds removed and reserved
  • Kosher salt
  • Granulated sugar
  • Extra virgin olive oil
  • 1lbs centre cut King Salmon fillet, preferably top loin, skin and bones removed
  • Canola oil
  • 12 orange segments reserved from glaze


  • 8 Oranges (blood oranges)
  • 3 tbsp granulated sugar
  • Extra virgin olive oil
  • Kosher salt
  • 3 1/2 tbsp Kosher salt
  • 3 tbsp granulated sugar
  • 1 1/2 cup warm water
  • 1 1/2 cup ice water
  • Fleur de sel to garnish


1. Use a fresh, high quality wild salmon.

2. Brine the salmon for 10 minutes, then rinse and dry it.

3. Coat salmon with extra virgin olive oil. Toss in bag and vacuum seal (not air tight).

4. Sous vide salmon at 60ºC (140ºF) for 6-8 minutes for medium rare.

5. Sous vide fennel bulbs at 85ºC (185ºF) for 1 hour and 15 minutes. I know that sounds like a very long time (and it is), but it’s the temperature the plant cells weaken and the result is a very tender and flavour infused fennel.

Find the complete and original version of Thomas Keller’s recipe in Under Pressure: Cooking Sous Vide

On the table:

Flavour profile for the salad: orange, beets, fennel, fennel fronds, orange glaze

Salmon has been one of my favourite things to sous vide and the picture speaks for itself.

Oh gosh… just look at that texture! It melts in your mouth and it’s so juicy, tender and succulent and the brining process seasons the fish as well as giving it a firmer texture on the outside that isn’t dry.



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