Ginger Miso Salmon

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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.

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Recipe Temp 125 F / 51.7 C
Recipe Time
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A wonderful Asian flare to one of my favorite Sous Vide meals.

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

  • Salt

  • Sugar

Directions

  • Step 1

    Portion your Salmon filets. Coat filets in sugar and salt and let rest for 20 min. After, rinse off all excess under water.

  • Step 2

    Combine marinade ingredients (no salt or sugar in marinade). Place you filets in marinade and let sit for at least two hours.

  • Step 3

    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

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Brush on some of the excess marinade.

    • Step 2

      Enjoy!

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125 F / 51.7 C Recipe Temp
Recipe Time
Prep Time