Sous Vide Salmon with Fennel and Green Olives

In a small bowl, whisk together the vegetable stock concentrate with 1/4 cup (2 fl. oz./60 ml) water. Place the salmon fillets in separate vacuum-sealable bags and pour the stock mixture into the bags, dividing it evenly. Using a vacuum sealer, vacuum and seal the bags tightly according to the manufacturer’s instructions. Refrigerate for 1 to 2 hours.

Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 126°F (52°C). Place the bags into the circulating water and cook for 30 minutes for medium doneness.

Meanwhile, in a sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the fennel and cook until tender, about 3 minutes. Add the fava beans and olives and cook until heated through, about 2 minutes more. Stir in the lemon juice and season with salt and pepper. Remove from the heat and cover to keep warm.

Carefully remove the bags from the circulating water. Remove the fish from the bags and pat dry.

In a large nonstick fry pan over medium-high heat, warm the remaining 2 Tbs. oil. Add 2 of the salmon fillets, skin side up, and cook until lightly seared, about 20 seconds. Turn the fish over and sear for 20 seconds more. Transfer to a platter and repeat to the sear the remaining 2 fillets.

To serve, divide the fennel mixture evenly among 4 plates. Place a salmon fillet on top of the fennel mixture, garnish with fennel fronds and serve immediately. Serves 4.

Williams Sonoma Test Kitchen