This salad with lukewarm salmon is so simple it is hardly a recipe, but it is so good that I wanted to share it with you anyway. It is a perfect summer dish that is quick and easy to prepare. It can be a light lunch by itself or served with fresh bread or toast as a simple dinner. I served it as a secondo after a pasta as primo. By cooking the salmon sous vide at 46C/115F it will be tender and moist. The lightly toasted pine nuts and sun dried tomatoes are optional additions; the main attraction is the combination of the tender creamy salmon with the tang of the arugula and freshly squeezed lemon juice.

Ingredients

For each serving

• 100-150 grams (4 oz) salmon fillet
• salt and freshly ground black pepper
• 1 Tbsp freshly squeezed lemon juice, divided
• 1 Tbsp extra virgin olive oil
• handful (about 40 grams) arugula
• 1 Tbsp lightly toasted pine nuts, optional
• 1 Tbsp chopped sun dried tomatoes, optional

Instructions

Season the salmon fillet with salt and vacuum seal. It is best to then refrigerate the salmon for at least an hour (you can also do this the day before) to allow the salt to penetrate into the salmon. Then cook the salmon sous vide for 30 minutes at 46C/115F.

Toast the pine nuts, if using. I prefer to do this in the oven for 8 minutes at 180C/350F, as that will toast them more evenly and requires less effort than toasting them in a pan.

Chop the sun dried tomatoes, if using.

Wash and dry the arugula, if it doesn’t come already washed. Place it in a large bowl with 1 tablespoon of extra virgin olive oil, 1/2 tablespoon of freshly squeezed lemon juice, and some salt, then toss until the leaves are coated. Taste if more salt or lemon juice is needed.

Place a layer of dressed arugula leaves on a plate, and scatter the pine nuts and sun dried tomatoes on top (if using).

Take the sous vide salmon out of the bag, and coarsely chop it (or break it up with your fingers), and arrange pieces of salmon on top of the salad. Season the salmon with freshly ground black pepper. Taste if any additional salt is needed on the salmon. Sprinkle the salmon with the remaining 1/2 tablespoon of freshly squeezed lemon juice. Serve immediately, as the salmon is more tasty when it is still lukewarm.