![Salmon with fennel and apple salad Salmon with fennel and apple salad](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/65C13432-CD33-4BEB-A8B7-B9C373AED07E/Derivates/4f3698e8-a0a3-4df3-b5ef-e85a2de6314e.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
In Collections
Alternative recipes
Show allRisoni with salmon and spinach
25 Min
Steamed red curry fish (Matt Sinclair)
30min
Tuna avocado bowl
45 Min
Seafood con arroz
45 Min
Not quite nasi goreng
45 Min
Chilli mussels with thyme and tomatoes
40 Min
Prawn noodle curry
10min
Steamed salmon with broccoli pesto
25 Min
Chilli mussels with risoni
35 Min
Scallops with pea purée
25 Min
Balinese prawn curry (Russel Blaikie)
1 godz. 45 min
Pasta alla puttanesca
35 Min