Sous Vide Citrus Cured Salmon with Fennel Carpaccio Recipe

Lightly curing salmon infuses it with flavor and contributes a firmness of texture. Once it has been cured, I like to cook it at 110°F (43°C) to give it some structure without drying it out any. It's then chilled and sliced thinly before being served on top of a fennel carpaccio. It's a bright, citrusy dish that is great as a light main course on a spring day or as an appetizer to share. I find it can also lift the spirits when served as an appetizer during those long winter months!

Sous vide salmon carpaccio 5

Note: You can learn more about salmon from my guide to sous vide salmon or view all my sous vide salmon articles.

If you like this recipe and want to use sous vide to prepare nutritious and flavorful food, then my new book is perfect for you! Healthy Sous Vide has more than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family.

New to This?

If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following.

Citrus Cured Salmon with Fennel Carpaccio Recipe

  • Published: July 26, 2018
  • By Jason Logsdon
  • Total Time: 45 Minutes
  • Cooks: 110°F (43°C) for 15 to 45 minutes
  • Serves: 4

Ingredients for Citrus Cured Salmon with Fennel Carpaccio

Sous vide salmon carpaccio 13
  • For the Sous Vide Salmon

  • 1 pound salmon (450g)
  • Zest from 1 lemon
  • Zest from 1 lime
  • Zest from 1 orange
  • 2 tablespoons salt (30ml)
  • 2 tablespoons white sugar (30ml)
  • For the Fennel Carpaccio

  • 1 fennel bulb
  • 2 tablespoons fresh orange juice (30ml)
  • 1 tablespoon fresh lemon juice (15ml)
  • 2 tablespoons olive oil (30ml)
  • For the Pickled Onions

  • 1 red onion, thinly sliced
  • 1/4 cup red wine vinegar (60ml)
  • 1/4 cup water (60ml)
  • 1 tablespoon sugar, optional (15ml)
  • To Assemble

  • 2 tablespoons capers (30ml)
  • Zest from 1 lemon
  • Zest from 1 lime
  • Zest from 1 orange
  • Reserved fennel fronds, chopped
  • Sea salt

Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Citrus Cured Salmon with Fennel Carpaccio

For the Sous vide Salmon

Preheat a water bath to 110°F (43°C).

Remove the pin bones and skin from the salmon. Sprinkle the salmon with the citrus zest. Combine the salt and sugar together in a small bowl then sprinkle some over the salmon, there will be some left over. Place the salmon in the sous vide bag and lightly seal. Let the fish sit in the refrigerator for at least 30 minutes but preferably several hours or overnight for the dry brine to take effect. Place the sous vide bag in the water bath and cook for 15 to 45 minutes, until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

Sous vide salmon carpaccio 3

Once cooked, remove the sous vide bag from the water bath and place in an ice bath until chilled.

For the Fennel Carpaccio

Remove the root of the fennel. Remove the fronds and reserve them, then thinly slice the fennel.

Add the orange juice, lemon juice, and olive oil to a bowl then whisk to combine. Add the fennel and toss to coat.

For the Pickled Onions

Add the onion, red wine vinegar, water, and sugar to a pot and bring to a boil. Reduce the heat and let simmer for 5 minutes. Remove from the heat and let cool.

To Assemble

Take the cooked and chilled salmon out of sous vide bag and pat dry. Thinly slice the salmon.

Sous vide salmon carpaccio 4

Place some of the fennel carpaccio on a plate along with its dressing. Top with several slices of salmon. Add some capers then sprinkle with the citrus zest. Top with some fennel fronds and pickled red onion. Sprinkle with sea salt then serve.

Nutritional Information for Citrus Cured Salmon with Fennel Carpaccio

  • Calories: 306
  • Fat: 13g
  • Protein: 28g
  • Carbohydrate: 22g
  • Fiber: 3g
  • Sugar: 17g
  • Cholesterol: 59mg

Want Great Sous Vide Recipes?

Sous vide book cover large

Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy