Sambal Honey Ginger Salmon with Cold Soba Noodles

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Precision® Cooker Accessories

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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


  • 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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115 F / 46.1 C Recipe Temp
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