Sous Vide 'Almost-Sashimi' Salmon
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Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 86ºF (30ºC).
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.
A few minutes before the salmon is finished, prepare the miso soup according to package directions.
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.
Toss the lettuce and onion with the roasted sesame dressing.
Serve the salmon with the miso soup, salad, soy sauce, wasabi, and pickled ginger on the side.