Pavé Salmon Confitwith Kalamata Olive Tapenade and Golden Beets


Salmon reaches peak velvet texture when prepared sous vide.


Salmon Confit

2 4½ oz salmon filets
2½ Tbsp olive oil
6 C water
6 Tbsp salt
2 garlic cloves, smashed (with skin and peel)
½ tsp black peppercorns, crushed
½ Tbsp chervil, chopped

Kalamata Olive Tapenade

½ C Kalamata olives, roughly chopped
1 tsp fresh thyme
3 tsp dill, chopped
1 Tbsp chervil or French parsley
½ tsp black peppercorn, crushed
½ tsp kosher salt

Golden Beets

3 golden beets, peeled and sliced
1 C Kookwanmo marsh vinegar (may substitute balsamic)
1½ Tbsp olive oil
1 tsp salt
Pinch of white pepper
½ Tbsp butter
2 tsp parsley, finely chopped



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer


Prepping time: 15-20 minutes / Cooking time: 15 minutes (excludes sous-vide cooking)


2 servings


For the Salmon Confit:

  1. Brine the salmon in a saltwater solution of 6 cups of water and 6 tablespoons of salt for three minutes. Remove from solution and pat dry.
  2. Place in a sous vide pouch with ½ tablespoon of olive oil (reserve the rest for searing), chervil, black peppercorns, and garlic, then seal and cook for one hour at 136.4°F (58°C).
  3. Open the pouch and remove the salmon first, then the olive oil. Reserve both separately.


For the Kalamata Olive Tapenade:

Chop all the ingredients and mix together. Set aside.

For the Golden Beets:

  1. Peel and slice the beets into half-inch-thick strips.
  2. Place the beets in a sous vide pouch and lay in a single layer as flat as possible, then season with salt, white pepper, and butter.
  3. Seal and cook at 181.4°F (83°C) for two hours or until tender.
  4. Remove from the water bath and separate the beets and jus. Reserve both separately. Next, make vinaigrette by combining the reserved beet juice and vinegar in a small pot over high heat and reducing until half of the liquid remains, about seven minutes.
  5. Whisk in the olive oil while boiling for another three minutes, and set aside.

To Serve:

  1. Sear the salmon with 2 tablespoons of olive oil for one minute on each side over high heat.
  2. Cut out two-inch circles from the beets and place the beet circles in a single layer on the plate. Layer the salmon over the top.
  3. Spread the Kalamata spread over the salmon, then drizzle the vinegar reduction over the salmon and beets. Garnish with chopped parsley.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.

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