Make your own sous-vide salmon tartines with caper aioli and fennel salad

A new meal delivery company in Ottawa is sharing its recipe for salmon open-faced sandwiches, also known as tartines.

Sous-vide salmon tartines with caper aioli and fennel salad

(Serves four people;takes 30 minutes.)

Ingredients for tartines:

• 1 kg. sous-videsalmon steak.
• 2 tbsp. vegetable oil.
• 200 g. mixed greens.
• 1 bulb fennel.
• 4 oranges.
• 8 slices True Loaf date and fennel bread (or any preferred bread).
• 1/2 bunch fresh dill.

Directions:

• Make the caper aioli and salad vinaigrette first. (See separate ingredients and directions below.)
• Toast bread slices in a 400 F oven for 5 minutes, if desired.
• Remove salmon steak and pat dry with a paper towel. Heat a non-stick pan to medium high heat and drizzle with 2 tsp. of vegetable oil.
• Sear salmon without disturbing it for about 2 minutes. Flip over when it can be easily moved off of pan and sear other side of salmon on high for 2 minutes. Lower heat and cook another minute to heat through. Remove steak from pan and set aside to cool slightly.
• Peel orange and slice into wedges, removing seeds.
• Halve, core and thinly slice fennel. Toss fennel and orange with the vinaigrette and a pinch of salt and pepper.
• Wash, dry and remove dill from stems. Roughly chop and set aside.
• Spread the caper aioli onto each slice of bread. Flake salmon into a bowl, taking care to avoid the bones and discard skin.
• Divide the salmon onto the sliced bread on top of aioli. Sprinkle with chopped fresh dill and season with salt and pepper if desired.
• Top the mixed greens with the fennel and orange wedges, serve along with tartines and enjoy!

Ingredients and directions for caper aioli:

• 1/4 cup capers.
• 3/4 cup mayonnaise.
• 3/4 cup yogurt.
• 8 g garlic.
• Zest of 2 oranges.

1. Combine all ingredients.

Ingredients and directions for vinaigrette:

• 2 tbsp. red wine vinegar.
• 2 tbsp. olive oil.

1. Combine all ingredients.