Alvin Schwartz’s Simple 45-Degree Salmon with Fennel-Apple Slaw & Salmon Chicharon

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This post comes to us courtesy of Chi Dixon, blogger at Chi’s Food.


Simple 45-Degree Salmon with Fennel-Apple Slaw & Salmon Chicharon


We affectionately call him “FrankenChef” due to his talent for molecular gastronomy techniques!


For the salmon:

  • 2 1/2 pounds wild salmon filets
  • Kosher salt
  • 3 one-gallon ziplock bags


For the slaw:

  • 1 small fennel bulb
  • 2 medium red delicious apples
  • 2 Tbs. ponzu sauce
  • Juice of 1 lime and 1 lemon
  • 2 Tbs. fresh-cracked pepper
  • 1 Tbs. honey
  • Kosher salt


For the salmon: portion the salmon filet into pieces that will fit into a ziplock bag. Season the flesh side liberally with kosher salt. Seal each bag, leaving a 1-inch gap open and carefully squeezing out as much air as possible.


Fill a small insulated cooler with hot tap water. Measure temperature and adjust with cold water until the water is between 45 to 47 degrees Celsius.


Gently lower each bag of salmon into the warm water bath. The water will help to push any remaining air out of the bag. When the bag is almost completely submerged, seal the final inch of the ziplock seal. Repeat this for all bags.


Allow salmon to cook for 10 minutes.


While the salmon is cooking, julienne the fennel and peeled apple. Add ponzu, lemon and lime juice, pepper and honey. Toss to combine. Taste and adjust seasoning with kosher salt.


After 10 minutes of salmon cooking in the cooler, remove each bag and gently remove the skin and reserve. Return the salmon meat to the bag and repeat sealing process. Season salmon skin generously with kosher salt and cook over medium heat in olive oil until crispy. Once crisp, cut salmon skin into thin strips.


Remove  salmon from the bags after about 8 minutes, during the time it takes to cook the skin.


To Serve: top a single portion of salmon with slaw, and top slaw with chicaron. Serves 15 to 18.


About the author: Chi didn’t realize she could cook until she was well into her 20’s – then she discovered that it was one of the things she liked doing the most! As a top 100 contestant on MasterChef season 2, Chi discovered her hobby was more of a passion and has been exploring this passion since. Her objective is to de-mystify cooking and make it approachable and fun for anyone with the desire to set foot in the kitchen.

One comment about “Alvin Schwartz’s Simple 45-Degree Salmon with Fennel-Apple Slaw & Salmon Chicharon

  1. An Autumn Potluck with the Pros

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