Ginger Miso Salmon
I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.
Ingredients for 3
4 Tbsp Brown rice miso
2 tbsp soy sauce
2 tbsp mirin
2 tbsp minced ginger
2 tbsp minced garlic
1/2 tsp sesame oil
Portion your Salmon filets. Coat filets in sugar and salt and let rest for 20 min. After, rinse off all excess under water.
Combine marinade ingredients (no salt or sugar in marinade). Place you filets in marinade and let sit for at least two hours.
Place your filets in the bag with the marinade. Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC. Place your bags in the bath
When finished, heat a cast iron skillet on high. Add a high smoke point oil and sear for approx 1 minute on the skin side and 30 seconds on other. Take care removing from bag as the fish is very delicate.
Brush on some of the excess marinade.