This salmon is tender and really flavoursome. The smoky sweet dressing is so yummy with the oily fish. I serve it with a fennel slaw to balance the richness.

Don’t get scared about the whole sous vide thing, if you don’t have the means to do this you could still gently poach the salmon in just below simmering water, or use a thermometer and keep a very careful eye on the temperature to make sure it doesn’t rise. You would probably want to cut the cooking time down a little though and you won’t get the exact same results. I used the Magimix Cook Expert to sous vide. Unlike other all in one cooking machines you can control the temperature down to the degree so it’s perfect for this style of cooking.

Whether you’re using the Cook Expert to sous vide or not definitely seal it in the bag – this keeps all the moisture and flavour in for extra yum. A lot of people are a fan of brining prior to cooking salmon in a water bath like this because it stops the fat coagulating on the outside of the salmon. This is an aesthetic thing and as your brushing it with the smoky paprika maple dressing before serving, it won’t be an issue in this recipe. So I’ve skipped that step because I like to simplify things.

This is the perfect light lunch, the salmon will keep you feeling full thanks to its protein and fat content and your getting a few serves of veg in with the big pile a salad. I’m all about light dinners like this no matter the time of year and I feel like the smoky fragrant dressing gives this one a decidedly more autumn feel.

If you do have a Magimix Cooked Expert then check out this dumpling recipe I created using it too.

Serves 4


1 fennel bulb, finely sliced
1 cup peas (fresh or frozen, of frozen allow to defrost)
2 cups green cabbage, finely sliced
1 tsp olive oil
1 tsp lemon zest
1 Tbs lemon juice

4 x 100-150g fillets of salmon, skin removed
1 tsp olive oil
2 Tbs roughly chopped fennel fronds
Salt and pepper

1/2 tsp hot smoked paprika
2 tsp maple syrup
1 Tbs olive oil
1 Tbs lemon juice
1 tsp lemon zest


Heat water bath to 50 degrees. If using Magimix Cook Expert use the expert setting, fill to 1.75l with water. Set the speed to zero and the temperature at 50.  Allow 5 minutes for it to reach 50 degrees.

Season salmon, rub with olive oil and sprinkle with fennel fronds. Place in zip lock or the bags you use for vacuum sealing (if you have a vacuum sealing machine!). Vacuum seal using the machine if this is an option. If using zip lock bags simply slowly submerge the bag in the water bath which will expel the ear and then zip close.

Submerge salmon in the water. If using the Cook Expert you may want to place the flat tray on the top to stop them bobbing up. Cook for 20 minutes. Remove and leave in the bags until ready to serve. You can serve hot or cold.

Make the slaw by combining all ingredients in a bowl and tossing together.

Make the dressing by combining all ingredients in a bowl or jar and stirring or shaking to combine.

To serve place some slaw on each plate. Generously glaze the salmon with the dressing using a pastry brush or similar and add to the plate.

HH. x

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