Miso Charred Salmon

(3)

David LaForce

Chicago Area

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 ...

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If you've avoided salmon because it often too dry and fishy, this is the recipe for you. If you've been looking the a juicy and flavorful salmon, this is the recipe for you. Cooking salmon sous vide guarantees perfect results every time.
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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.

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115 F / 46.1 C Recipe Temp
Recipe Time
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