Sous vide salmon with dill

  • Sous Vide Lachs mit Dill
Heiko Antoniewicz
Cooking time:
18 minutes
Level of difficulty:

For 4 servings

Salmon (sous vide):
400 g salmon filet without bones and skin
40 ml rapeseed oil or sun flower oil
Zest from 1 lemon

2 cucumbers
1 small bunch of dill
Zest and juice from 1 lime
2 tbs rapeseed oil
Salt and sugar


Salmon (sous vide):
Cut the salmon in four equal pieces and vacuum together with the other ingredients. Cook at 56 °C for 18 minutes in a sous vide water bath, salt lightly and arrange on a plate.

Peel the cucumbers thinly and cut in half lengthwise. Cut in fine crescent-shape slices. Vacuum with salt, sugar and lemon zest. Marinate in the fridge for 2 hours. Chop the dill finely. Make a vinaigrette with lime juice and oil. Marinate the cucumbers and season spicily.

We recommend serving this dish with yogurt blended with lemon.