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 ...
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
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
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 115ºF / 46.1ºC
-
Step 2
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.
-
Step 3
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.
-
Step 4
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.
-
Plating
-
Step 0
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.