Salmon with fennel and apple salad
TM6

Salmon with fennel and apple salad

4.9 (20 ratings)

Ingredients

  • 1 tsp Dijon mustard
  • ½ tsp salt, plus extra to season
  • 10 g olive oil, plus an extra 2 teaspoons
  • 2 sprig fresh dill, leaves only
  • 20 g freshly squeezed lemon juice, plus an extra 30 g or 1 tsp ascorbic acid to Sous vide (see Tips)
  • 2 skinless salmon fillets (approx. 150 g each), 3 cm thickness (see Tips)
  • ground black pepper, to season
  • ½ lemon, zest only, no white pith
  • 1850 g water, plus extra to submerge bags
  • 20 g salted butter
  • 100 g fennel, cut into halves, then cut into thin slices
  • 40 g red onion, cut into halves, then cut into thin slices
  • ½ apple, cut into quarters, then cut into thin slices

Nutrition
per 1 portion
Calories
2223.5 kJ / 529.4 kcal
Protein
35 g
Carbohydrates
8.9 g
Fat
38.8 g
Saturated Fat
12.6 g
Fibre
3.4 g
Sodium
1315.8 mg

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