Prepare the brine with salt and sugar, chill it in the fridge and marinate the salmon fillet (without skin); after 40 minutes, remove the salmon from the brine, pat dry itm put it in a sous vide bag and cook it sous vide at 40°C (104°F) for an hour. Once cooked, chill the salmon (still in the bag) in an ice bath, keep it in the fridfge for at least 6 hours.
Hydrate the gellan gum in seasoned cucumber juice, bring to boil and let it gel. Blitz the gelatin in a blender until smooth, add the cucumber brunoise (small little dice)
Cut and square the cucumber (save the spare parts for the juice or the brunoise), roast them on every side in a very hot pan with very little oil.
Remove the salmon from the bag, season it on a side only with salt, pepper and coriander. Dot the serving plate witha a couple of spoon of cucumber ketchup, add the roasted cucumber, the salmon and garnish with microgreens and sour cream.
Cooking the salmon at 40°C (104°F) can’t be considered sage, please consider keeping the fish at least 96 hours at -18°C (-0,4°F) before cooking it.