113°F King Salmon with Tomato–Nectarine Salsa, Sweet Corn, and Artichokes

King Salmon at 113°F

A low-temperature water bath preserves king salmon’s soft, rich texture. Gentle handling and no finishing sear keep the flesh delicate beneath the fresh salsa.

Ingredients

• 4 portions king salmon, 5–6 ounces each and approximately 3/4–1 inch thick, pin bones removed
• 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon kosher salt, or to taste

Instructions

1. Heat a sous vide bath to 113°F / 45°C. Keep the salmon refrigerated until ready to bag.
2. Season the salmon lightly with salt. Place in food-safe sous vide bags in a single layer with the olive oil, using gentle vacuum pressure or water displacement to avoid crushing the fish.
3. Submerge fully and cook for 35–45 minutes, using the longer time for 1-inch-thick portions. The fish should be warm, very soft, and translucent in the center; it will not have the firm flakes of conventionally cooked salmon.
4. Open the bags just before serving. Lift the salmon out carefully with a wide spatula and blot away surface moisture. Remove the skin if desired, then serve immediately without searing.

Notes

• 113°F salmon is intentionally undercooked and is not pasteurized. Use fish suitable for raw or undercooked service, with appropriate parasite-control freezing where required; freezing does not eliminate all food-safety risks.
• For pregnant, older, immunocompromised, or very young diners, cook the salmon conventionally to an internal temperature of 145°F instead.

Tomato–Nectarine Salsa

Ripe tomato brings savory acidity while firm-ripe nectarine adds sweetness and bite. Scallions, herbs, and lemon cut through the salmon’s richness without hiding its flavor.

Ingredients

• 1 pound ripe summer tomatoes
• 2 medium firm-ripe nectarines, pitted
• 3 scallions, thinly sliced
• 1/4 cup loosely packed basil leaves, roughly torn
• 1/4 cup loosely packed cilantro leaves and tender stems, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice, plus more to taste
• 1/2 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Cut the tomatoes into irregular 1/2–3/4-inch pieces, discarding only excessively watery seed pockets. Cut the nectarines into similar-sized pieces.
2. Combine the tomatoes, nectarines, and scallions with the olive oil, lemon juice, salt, and pepper. Let stand for 5–10 minutes.
3. Fold in the basil and cilantro immediately before serving. Taste and adjust the lemon and salt; the salsa should be juicy, bright, and lightly sweet.
4. Use a slotted spoon to transfer the salsa to the fish, then add a little of the collected dressing rather than flooding the plate.

Notes

• If the tomatoes are especially juicy, drain the cut pieces briefly before dressing. Keep the nectarines firm enough to hold their shape.

Sweet Corn on the Cob

Brief steaming keeps peak-season corn plump and sweet. A light coating of butter adds gloss without competing with the salsa.

Ingredients

• 4 ears sweet corn, husks and silk removed
• 2 tablespoons unsalted butter
• 1/4 teaspoon fine sea salt, or to taste

Instructions

1. Bring 1–2 inches of water to a boil in a wide pot fitted with a steaming rack, keeping the water below the rack.
2. Add the corn, cover, and steam for 6–8 minutes, until bright yellow and juicy with a slight pop when bitten.
3. Brush the hot corn with butter and season lightly with salt. Serve whole.

Lemon-Steamed Small Artichokes

Steaming softens the leaf bases and hearts without waterlogging them. Lemon and olive oil give the earthy artichokes a clean finish alongside the sweet corn and fruit.

Ingredients

• 8 small globe artichokes
• 1 lemon, halved
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt, or to taste

Instructions

1. Trim the artichoke stems to about 1 inch and peel their fibrous outer layer. Remove tough lower leaves, slice about 1/2 inch from each pointed top, and snip any remaining sharp leaf tips.
2. Rub the cut surfaces with one lemon half. Bring 2 inches of water to a simmer beneath a steamer basket and add the rubbed lemon half to the water.
3. Arrange the artichokes in the basket, cover tightly, and steam for 30–45 minutes. Check the water level occasionally. They are ready when a middle leaf pulls away easily and a knife enters the base with little resistance.
4. Let cool just enough to handle. Gently open the centers and remove any fuzzy choke and prickly inner leaves with a small spoon, keeping the outer shape intact.
5. Drizzle with olive oil, squeeze over the remaining lemon half, and season with salt. Serve warm, with a bowl nearby for discarded leaves.

Notes

• Size determines timing: very small, tender artichokes may be ready sooner, while larger ones can take 50–60 minutes. Test the base rather than relying on the clock.
• Eat the tender flesh at the base of each leaf, then the cleaned heart and peeled stem.

Overall Timing / Workflow

Start the artichokes first, then use the salmon’s hands-off cooking time for the salsa. Corn finishes last so it reaches the plate hot.

Instructions

1. 0:00 — Heat the sous vide bath and prepare the artichoke steamer. Trim the artichokes.
2. 0:15 — Start steaming the artichokes. Season and bag the salmon.
3. 0:20 — Place the salmon in the 113°F bath. Set a timer for 35–45 minutes according to thickness.
4. 0:25 — Cut the tomatoes and nectarines, slice the scallions, and prepare the herbs. Shuck the corn.
5. 0:45 — Check the artichokes for tenderness. When ready, remove them, clean out any choke, and dress with lemon and olive oil. Keep loosely covered.
6. 0:48 — Start steaming the corn in a separate pot or the now-empty artichoke steamer. Dress the salsa, reserving the herbs.
7. 0:55–1:05 — Butter the corn, fold the herbs into the salsa, and carefully remove the salmon from its bags. Plate and serve immediately.

Notes

• Allow extra time if the artichokes are larger than small globe artichokes; they can finish before the fish and remain pleasantly warm.

Plating

Keeping the corn and artichokes alongside the salmon preserves their distinct textures. Salsa over and around the fish provides both color and the meal’s main dressing.

Instructions

1. Use broad plates with room for the whole vegetables. Place one salmon portion along one side of each plate.
2. Spoon tomato–nectarine salsa generously over and around the fish, leaving some salmon visible.
3. Lay an ear of corn beside the salmon and arrange two small artichokes on the other side. Serve with a separate bowl for leaves.

Leftover Path

Separate storage protects the salsa’s freshness and prevents the vegetables from becoming soggy. Corn kernels and artichoke hearts are easy to reuse in a cold summer salad.

Instructions

1. Cook only the salmon portions you intend to serve at 113°F. If saving a portion, promptly cook it through to 145°F before chilling; refrigerate in a shallow container within 2 hours and use within 1–2 days. Reheat leftovers to 165°F.
2. Refrigerate the salsa separately and use within 24 hours. Drain excess liquid and add fresh herbs before serving.
3. Refrigerate corn and artichokes within 2 hours and use within 3–4 days. Cut corn from the cobs and strip the artichokes down to their cleaned hearts and peeled stems.
4. Toss the corn and chopped artichoke hearts with the remaining salsa for a next-day vegetable salad.

Notes

• Do not treat the 113°F sous vide method as a pasteurization or extended-storage process.