Courtesy of Sally MacColl of svkitchen.com
For the salmon
- 4 (6 ounce/170 g) salmon fillets, 1 inch (2.5 cm) thick, pin bones removed
- Kosher or sea salt
- 4 thin leek slices, white part only
- 4 thin lemon slices
- 4 fresh dill sprigs
- 12 whole peppercorns
- 2 cups (480 ml) fish stock or bottled clam juice
- 1 cup (240 ml) dry white wine
- 4 large butter lettuce leaves (for plating)
- Lemon Mayonnaise (recipe follows)
For the lemon mayonnaise
- 1 cup (240 ml) good quality, store-bought mayonnaise
- 2 tablespoons (30 ml) fresh lemon juice
- 2 teaspoons (10 ml) grated lemon zest
- 2 tablespoons (30 ml) chopped fresh chives
- 2 tablespoons (30 ml) chopped fresh parsley
- Reserved poaching liquid, to taste
- Freshly ground black pepper
For the salmon
- Fill and preheat the SousVide Supreme to 124F/51C.
- Rinse the salmon fillets, gently pat dry, and lightly season the fillets with salt to taste.
- Put each piece of salmon into a separate zip-closure cooking pouch; add to each pouch a leek slice, a lemon slice, a dill sprig, and 3 peppercorns, being careful to position them on either the skin side of the salmon or, if the fillet is skinless, the side that will be face down on the salad. (When the food bag is vacuum sealed, the aromatics will imbed slightly into the surface of the fillet, marring the presentation.)
- Divide the fish stock and clam juice and wine evenly among the pouches and, using the displacement method (Archimedes Principle) remove the air from each pouch and zip the seal.
- Submerge the pouches in the water oven and cook for 20 to 30 minutes.
- Remove the pouches and submerge them in an ice water bath to cool. When cooled, remove from the ice bath and cut open the pouches, reserving the poaching liquid, which will be reduced and added to the lemon mayonnaise. Discard the sliced lemon, dill, and peppercorns. Carefully pat dry the salmon and store, covered, in the refrigerator until ready to plate the salad.
- When you’re ready to serve, line 4 plates with butter lettuce, arrange the salmon atop the lettuce, and add the tomato and lemon wedges.
- Place a generous dollop of the lemon mayonnaise on the salmon, garnish with a twisted lemon slice, and serve.
- Boil the reserved salmon poaching liquid in a small saucepan over high heat until reduced to 1/4 cup (60 ml), about 20 minutes; remove from heat and cool to room temperature.
- Combine the mayonnaise, lemon juice, lemon zest, chives, and parsley in a small bowl. Mix in the poaching liquid a tablespoon at a time, tasting for flavor.
- Season to taste with cracked pepper.
- Cover and chill until ready to use.