Miso Charred Salmon
I am a dynamic figure, often seen scaling walls and crushing ice. I have been known to remodel train stations on my lunch breaks, making them more efficient in the area of heat retention. I translate books on tape for refugees, I write award-winning operas, and ...
Ingredients for 1
4 Skinless Salmon Fillets (roughly 5 to 6 oz ech)
1/4 Cup Yellow Miso Paste
2 Tbsp Mirin
2 Tbsp Soy Sauce
1/2 Tbsp Sesame Oil
2 Garlic Cloves, grated
2 Tbsp Fresh Ginger, minced
Set your Anova Sous Vide Precision Cooker to 115ºF / 46.1ºC
Starting with the yellow miso paste, mix the remaining ingredients together and place is a shallow bowl. Let the salmon marinate flesh side down for at least 2 hours.
When ready to sous vide, take out from marinade and remove excess liquid. Place the salmon portions in a single layer inside one ore more vacuum seal or zipper-lock bags. Add a couple teaspoons of olive oil per filet to each bag to prevent sticking if cooking multiple salmon per bag.
Remove all the air from the bag using a vacuum sealer or the water displacement method, then add the salmon to the preheated water bath and cook for 45 minutes.
Salmon really goes with anything so have fun. In the picture the salmon was served with Wasabi Avacado Crema (1/3 cup sour cream, 1 avocado & 1 Tbsp wasabi blended together), Black Garlic Mayo (mayo mixed with black garlic), pickled radish and curled cucumber strips.