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Written by Jason Logsdon
In summertime I love to cook with watermelons. They are so light and flavorful and can result in some really unique dishes. For this meal, I combine them with cucumbers, jalapeno, and lime for a sweet and spicy salad full of crunch. I usually like to serve it with a light fish such as cod or tilapia so the watermelon still manages to shine. I really like sous vide cod at 130°F (54.4°C) for a more traditional poached texture. I almost always apply a sous vide fish dry brine to firm up the texture before cooking it. If you would like more information about the techniques, ingredients, and equipment used in this recipe, you can check out the following. Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today! Preheat a water bath to 130°F (54.4°C).
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Watermelon and Cucumber Salad with Sous Vide Cod Recipe
Ingredients for Watermelon and Cucumber Salad with Sous Vide Cod
For the Sous Vide Cod
For the Watermelon and Cucumber Salad
To Assemble
Cooking Instructions for Watermelon and Cucumber Salad with Sous Vide Cod
For the Sous Vide Cod
Clean the cod and cut into portions if needed. Liberally salt and pepper the cod then place in a sous vide bag with the rosemary and seal. Let the cod sit for 30 minutes for the dry brine to take effect.
Place the bag in the water bath and cook the cod for 30 to 60 minutes, until heated through.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
For the Watermelon and Cucumber Salad
Toss the watermelon, cucumber, and jalapeno with the lime juice and avocado oil. Salt and pepper it to taste then stir in the arugula.
To Assemble
Remove the cod from the bag and dry it off thoroughly using paper towels or a dish cloth. Briefly sear the cod on one side.
Put some of the salad onto a plate. Place the cod on the side of the salad and sprinkle everything with the feta, cilantro, mint, and lime zest, then serve.
Nutritional Information for Watermelon and Cucumber Salad with Sous Vide Cod
- Calories: 306
- Fat: 16g
- Protein: 27g
- Carbohydrate: 15g
- Fiber: 2g
- Sugar: 10g
- Cholesterol: 82mg
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All tags for this article:Salad, Sous Vide, Sous Vide Cod , Sous Vide Fish , Sous Vide Recipes
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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