Olive Oil-Poached Salmon

Glaze

1 grapefruit, preferably red or pink

3 cups freshly squeezed orange juice

2 tablespoons extra-virgin olive oil

Salt

Vegetables

16 baby carrots, preferably from a farmers market, peeled and trimmed (not baby-cut carrots)

4 globe artichokes, trimmed and quartered

6 ounces shiitake mushrooms, stems removed, cut into quarters

8 ounces button mushrooms, stems removed, cut into quarters

2 small fennel bulbs, trimmed and cut into ½-inch slices (reserve fronds for garnish)

2 tablespoons thyme leaves

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

2 bay leaves

4 tablespoons cold unsalted butter

Salmon

3 tablespoons kosher salt

1½ cups cold water

8 square salmon fillets, 5-ounce center-cut, pin bones and skin removed

Freshly ground white pepper

8 tablespoons extra-virgin olive oil

Preheat a sous-vide water bath to 185 degrees.

For the glaze: Use a vegetable peeler to remove strips of peel from the grapefruit, taking care that the rind is free of any white pith. Transfer to a small saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to medium; cook the peel uncovered for 20 minutes, until it is very soft. Drain and rinse in cold water.

Separate and reserve the grapefruit segments. Squeeze the juice from the remaining membranes into a medium saucepan over medium-high heat. Add the orange juice and bring to a boil. Reduce the heat to medium; cook uncovered 20-25 minutes, until it is deep orange, syrupy and reduced by half. There will be about 1½ cups of glaze.

Transfer half of the glaze and the cooked grapefruit peel to a blender. Puree on high speed until smooth. Remove the center knob in the lid. With the speed set on low, add the remaining glaze to the blender in a slow, steady stream, then add the oil. Season with salt to taste. Transfer to a jar to cool, then cover.

For the vegetables: Combine the carrots, artichokes, mushrooms, fennel, thyme, salt and pepper in a large bowl. Coat the vegetables with oil. Place half of the vegetables in each of two 1-gallon plastic sous-vide vacuum pouches. (Fold back the tops of the bags several inches before filling them to ensure that no debris or moisture will prevent proper sealing.) Place a bay leaf and 2 tablespoons of butter in each pouch. Vacuum seal the pouch, maintaining the vegetables in a single layer.

For the salmon: Combine the kosher salt and cold water in a gallon-size resealable plastic food storage bag. Seal and massage the bag so the salt is dissolved. Add the salmon fillets; seal and refrigerate for 10 minutes. Drain, then rinse the fillets in cold water and dry them on paper towels. Top each fillet with a few turns of freshly ground white pepper. Transfer each fillet to a 1-quart plastic sous-vide vacuum pouch. (Fold back the tops of the bags several inches before filling them to ensure that no debris or moisture will prevent proper sealing.) Pour 1 tablespoon of oil over each salmon fillet. Vacuum seal just until the edges of the pouches outline the fish and it is surrounded with oil. (Too strong a seal will result in mushy fish.) Refrigerate the salmon.

Cook the vegetables in a 185-degree water bath for 50 minutes, then reduce the water-bath temperature to 140 degrees. Once the water reaches 140 degrees, add the fish pouches to the water bath for 8 minutes for medium-rare and 20 minutes for the fish to be just cooked through and succulent.

To assemble: Reheat the glaze enough to warm it through. Before you empty the bags, blot the outsides dry on a kitchen towel spread on the counter. Divide the vegetables and their juices among 8 large soup plates. Top the vegetables with a salmon fillet (discard the juices left in the bags) and a reserved grapefruit segment or two. Spoon 2 tablespoons of glaze over each portion of fish.

Garnish with fennel sprigs and serve immediately.

Serves eight.

Cook's note: The (ultra-fresh) salmon and the vegetables can be prepped and vacuum-sealed the day before. The glaze may be made 2 days in advance.

Nutrition values per serving: 420 calories, 20 g fat (6 g saturated), 26 g carbohydrates, 6 g fiber, 33 g protein, 95 mg cholesterol, 540 mg sodium.

Adapted from a recipe by chef Thomas Keller