Sous Vide 'Almost-Sashimi' Salmon

This is salmon 'sashimi', but oh-so soft. By ‘cooking’/marinating the salmon at only 30ºC with just a touch of sesame oil, you’re having it in just about the purest form you can (aside from having it simply raw). Though you always want to get the best quality raw fish you can, it's not always possible for a home cook. With that in mind, this recipe gives the humble, everyday salmon a gourmet kick. Just remember that because you’re not cooking the salmon at high temperatures, you must make sure you use extra fresh salmon from a reputable supplier.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:10

Recipe Time: 00:30

Temperature : 86F / 30C

Ingredients

• 2 (4- to 6-ounce) skinless salmon fillets
• 1 teaspoon sesame oil
• 2 (1-ounce) packets instant miso soup
• 4 ounces lettuce, chopped
• 1/8 small red onion, thinly sliced
• 1 tablespoon Japanese roasted sesame dressing
• 2 tablespoons pickled ginger, for serving
• 2 teaspoons wasabi, for serving
• 2 tablespoons light soy sauce, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 86ºF (30ºC).
2. Place the salmon fillets in their own small zipper lock or vacuum seal bag. Add 1/2 teaspoon sesame oil to each bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 30 minutes.
3. A few minutes before the salmon is finished, prepare the miso soup according to package directions.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Carefully remove the salmon from the bags and transfer to a cutting board. Slice into 1/8 inch (1/2 centimeter) slices and place on serving platter.
2. Toss the lettuce and onion with the roasted sesame dressing.
3. Serve the salmon with the miso soup, salad, soy sauce, wasabi, and pickled ginger on the side.