Sous Vide Miso Salmon with Ginger-Soy Vinaigrette

With sous vide, salmon turns out buttery soft every time. This recipe from Bea Mendoza incorporates a delicious and tangy vinaigrette on top, while the miso marinade packs in the flavor. NOTE: This recipe can be replicated with your favorite salmon temperature!

Author

Bea Mendoza

Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to get her work done and still enjoy quality, home-cooked meals. She sets up Anova, drops her food in the water bath, and has her dinner going in minutes, giving her time to dives into her studies while her food cooks.

Prep Time: 00:15

Recipe Time: 00:45

Temperature Options:

Very supple and juicy - Soft and buttery

110F / 43.3C

Ingredients

• 2 salmon filets
• 1/3 cup miso paste
• 3 cloves garlic
• 1 sliced green onion
• 1/4 cup brown sugar
• 1 tablespoon grated ginger
• 1 tablespoon sambal chili paste (optional)
• Ginger-Soy Vinaigrette Ingredients to follow:
• 1-2 cloves garlic, minced
• 1-2 tablespoons sliced green onion
• 1/4 teaspoon ginger
• 2 tablespoons sugar
• Juice of 1/2 a lemon
• 1/4 cup olive oil
• 2 tablespoons soy sauce

Directions

1. Set Anova Sous Vide Precision Cooker to 110°F / 43.3°C
2. Mix the ingredients for marinade and cover the salmon filets with it.
3. Seal and sous vide at 110F for 45 minutes.
4. Mix the ingredients for ginger-soy vinaigrette.

Stovetop Finish

1. Take the salmon out of the bags, pat them dry just a little bit.
2. Sear in a smoking hot pan with canola oil, one minute on each side.
3. Transfer to a plate and drizzle with the ginger-soy vinaigrette. Garnish with sliced green onions and sesame seeds.