Miso Salmon
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Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 1
200g (approx) salmon fillet, skin on
3 tsp miso paste
2 tsp mirin
1 tsp sake
1/2 tsp sesame oil
1-2 tsp grated fresh ginger
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 122.0ºF / 50.0ºC.
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Step 2
Check for & remove pin bones from salmon fillet.
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Step 3
Mix together the miso, mirin, sake, sesame oil & grated ginger.
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Step 4
Place salmon in vacuum bag & add miso paste, spreading over & around the salmon fillet.
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Step 5
Vacuum & seal bag (or use immersion method to remove air from bag). Can be frozen at this point & then sous vide from frozen & finished as described.
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Step 6
Add to sous vide bath & sous vide for 45 min - 1 hr (if sous viding from frozen).
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Finishing Steps
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Step 0
Heat small amount of oil in fry pan over medium-high heat.
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Step 1
Remove salmon from bag, lightly pat dry & place, skin side down in heated pan.
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Step 2
Fry for a couple of minute to crisp up the skin.
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Step 3
Serve with home made chips for a fancy version of fish & chips or with Asian style coleslaw.