Sambal Honey Ginger Salmon with Cold Soba Noodles

Ingredients for 2

• 2 salmon filets

• 6 oz Soba buckwheat noodles

• 2 tbsp rice vinegar

• 3 tbsp soy sauce

• 3 tbsp honey

• 1 tbsp sesame oil

• 3 tbsp sambal oelek (chili paste)

• 2 garlic cloves, minced

• 1 tsp fresh ginger, grated

• Extra virgin olive oil

• 3/4 cup green onions, sliced

• Sesame seeds, for topping

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 115ºF / 46.1ºC

• 

  Step 2

  Place salmon fillets in your bag and combine with some olive oil

• Step 3

  Place bag into your bath and cook for 45 mins at 115 F

• 

  Step 4

  Meanwhile, combine and stir together the rice vinegar, soy sauce, honey, sesame oil, sambal oelek, garlic cloves, and ginger in a bowl

• Step 5

  Cook soba noodles according to the package directions and then rinse under cold water. Toss the noodles with half of the sauce from above and green onions

• Sear the salmon skin side down, pour over remaining sauce, and serve with soba noodles

• Step 0

  Remove the salmon fillets from the bag and pat dry with a paper towel

• 

  Step 1

  Sear the salmon skin side down in a hot pan with some oil for about 1 min until the skin crisps up

• 

  Step 2

  Pour the remaining sauce over the salmon. Top with sesame seeds and serve with cold soba noodles

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