A kaleidoscope of colors make this meal as beautiful to look at as it is delicious to eat. Crunchy, pink radish and juicy, fresh orange provide the perfect foil for roasted fennel and rich sous vide salmon. A simple vinaigrette ties the cooked and raw components together for a cohesive dish. We haven’t included a starch in this recipe, but if you would like to add one wheat berries or orzo would make a great addition to the meal.
Salmon with Roasted Fennel and Radish
- 2 (5-6 oz) skin-off salmon filets, vacuum sealed
- 1 large fennel bulb, fronds reserved
- 2 small radishes
- 1 large orange
- 1 tbsp olive oil plus 2 tsp, separated
- 2 tsp red wine vinegar
Place salmon in a Suvie pan, cover with water, and insert into the top right zone of your Suvie.
Cut fennel in half, core, and cut into thin slices (about ¼-inch thick) and place in a Suvie pan. Insert into the top left zone of your Suvie.
Input settings and cook.
My Cook > Multi-Zone Settings
Protein: 120°F for 30 minutes
Vegetable: 18 minutes
Starch: 0 minutes
While the fish cooks, scrub radishes, and thinly slice into rounds.
Segment orange or peel and cut into rounds.
In a medium bowl, whisk together 1 tbsp olive oil and red wine vinegar. Season vinaigrette with salt and pepper to taste.
Once the fish has finished cooking, remove the pans from your Suvie. Drizzle fennel with 1 tsp olive oil and season with ¼ tsp salt. Return pan to your Suvie and broil for 10 minutes, stirring halfway through cooking. While the fennel broils, remove fish from vacuum bags and pat dry.
Arrange fennel, radish slices, and orange segments on a platter. Top with salmon and drizzle with reserved vinaigrette. Garnish with fennel fronds.
Nutritional Information per serving (2 servings per recipe): Calories 481, Total Fat 19g, Total Carbohydrates 11.5g, Total Sodium 1,400mg, Total Protein 60g