Sous Vide Miso Salmon
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Ingredients for 2
1 (12-ounce) skinless salmon fillet, halved lengthways
1/4 cup miso paste
2 tablespoons mirin
1 tablespoon light brown sugar
1 tablespoon vegetable oil
Steamed rice or an Asian-inspired salad, for serving
Set the Anova Sous Vide Precision Cooker to 104ºF (40ºC).
Place the salmon in a large zipper lock or vacuum seal bag. Add the miso, mirin, and brown sugar. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
Place the bag in the water bath and set the timer for 30 minutes.
When the timer goes off, remove the bag from the water bath. Gently remove the salmon from the bag and discard any remaining cooking liquid.
Heat oil in a medium non-stick skillet over high heat. When the oil is shimmering, add the salmon and sear until well-browned on top and bottom, about 1 minute total. Transfer to a cutting board.
Slice salmon into 1/2-inch-thick pieces (optional), top with sesame seeds, and serve with rice or a salad.