Miso Salmon

Author

Andrea Warburton

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 122F / 50C

Ingredients

• 200g (approx) salmon fillet, skin on
• 3 tsp miso paste
• 2 tsp mirin
• 1 tsp sake
• 1/2 tsp sesame oil
• 1-2 tsp grated fresh ginger

Directions

1. Set your Anova Sous Vide Precision Cooker to 122.0ºF / 50.0ºC.
2. Check for & remove pin bones from salmon fillet.
3. Mix together the miso, mirin, sake, sesame oil & grated ginger.
4. Place salmon in vacuum bag & add miso paste, spreading over & around the salmon fillet.
5. Vacuum & seal bag (or use immersion method to remove air from bag). Can be frozen at this point & then sous vide from frozen & finished as described.
6. Add to sous vide bath & sous vide for 45 min - 1 hr (if sous viding from frozen).

Finishing Steps

1. Heat small amount of oil in fry pan over medium-high heat.
2. Remove salmon from bag, lightly pat dry & place, skin side down in heated pan.
3. Fry for a couple of minute to crisp up the skin.
4. Serve with home made chips for a fancy version of fish & chips or with Asian style coleslaw.