King Salmon with Fennel and Pea Tops

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Courtesy of Chef Michael Solomonov (Zahav/Philadelphia)
Serves 4


  • 4 king salmon fillets, skinned and pin boned
  • ½ teaspoon ground fennel seed
  • ½ teaspoon black pepper
  • 1-1/2 teaspoon kosher salt
  • 1 pinch saffron threads
  • 1 fennel bulb, halved and sliced into ¼ inch “wings”
  • 2 ounces good olive oil
  • 1 small handful pea tops


  1. Preheat the SousVide Supreme water oven to 122F /50C.
  2. Season the fillets of salmon, thoroughly, with the dried spices and place, uniformly, into vacuum pouches.
  3. Seal and refrigerate for a half hour.
  4. Submerge the pouch into the water oven and cook for 22 minutes.
  5. While the salmon is poaching, warm up a medium sized sauté pan and add the olive oil. Immediately add the fennel slices and sprinkle with kosher salt.
  6. Brown the fennel, about 5 minutes, flipping to cook the other side for an additional 3 minutes.
  7. Drop the pea tops into the pan and toss gently, off of the heat, to lightly wilt.
  8. Remove the fennel and the pea tops from the pan and drain on a paper towel.
  9. Remove the salmon from the pouch, drain or you can quickly sear the surface with a torch, if desired.
  10. Serve with fennel and pea tops and your favorite veggie sides.
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