Flaky Miso Salmon

Ingredients for 1

• 1 tablespoon white miso paste

• 1 teaspoon rice wine vinegar

• Pinch freshly ground black pepper

• 1 (6-ounce) skin-on salmon filet

• 1 tablespoon vegetable or peanut oil

• Celery leaves, for serving

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).

• Step 2

  In a small bowl, mix the miso, vinegar, and black pepper.

• 

  Step 3

  Spread the miso mixture over the flesh side of the salmon. Place in a large zipper lock bag. Seal the bag using the water immersion technique.

• Step 4

  Place the bag in the water bath and set the timer for 1 1/2 hours.

• Finishing Steps

• 

  Step 0

  When the timer goes off, remove the bag from the water bath. Gently remove the salmon from the bag and pat dry with paper towels.

• Step 1

  Heat oil in a small skillet over high heat. When the oil is shimmering, add the salmon, skin-side down and cook until skin is crisp, 30 seconds to 1 minute. Serve garnished with celery leaves.

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