Flaky Miso Salmon
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
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
Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).
In a small bowl, mix the miso, vinegar, and black pepper.
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.
Place the bag in the water bath and set the timer for 1 1/2 hours.
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.
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.