Sous Vide Salmon Belly
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 4
1/4 cup maple syrup
1/4 cup soy sauce
1 tablespoon Sriracha sauce
1 pound salmon belly, skin removed
Set the Anova Sous Vide Precision Cooker to 130°F (54°C).
In a medium bowl, whisk together the maple syrup, soy sauce, and Sriracha. Transfer to a large zipper lock bag with the salmon. Seal the bag using the water immersion technique.
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. Remove the salmon from the bag and serve immediately. (Alternatively, transfer the bag to an ice bath and let the salmon cool to room temperature. Refrigerate until chilled before serving cold.)