Sous Vide Salmon with Hoisin Sauce

(16)

Barbara Freda

Charlotte NC

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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Salmon is always great for a quick, nutritious dinner in my home, and this quick sauce makes it simple to have a delicious dinner on the table with very little effort. Notes: + I was tempted to add more mustard to the mix, but I prefer to let the sweetness of the hoisin sauce shine above that. + The ½ teaspoon of Sriracha adds just a hint of heat, so don’t be afraid to use it. + I was ready to finish the recipe by reducing the sauce, but the truth is, it was plenty thick just the way it came out of the cooking bag. + I don't typically use garlic powder, but the low heat/short cooking time leaves raw garlic too...raw. The powder works better for this recipe. Don’t miss out on the cilantro for the garnish—it adds a nice, bright finish to all the flavors.
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Ingredients for 2

  • 2 tablespoons unsalted butter, softened

  • 1 tablespoon soy sauce

  • 1 tablespoon hoisin sauce

  • 1/2 teaspoon Sriracha

  • 1/2 teaspoon deli mustard

  • 1/4 teaspoon garlic powder

  • 1 (12-ounce) skin-on salmon filet

  • Chopped fresh cilantro, for serving

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 122ºF (50ºC).

  • Step 2

    In a small bowl, combine butter, soy sauce, hoisin, Sriracha, mustard, and garlic powder. Mix well.

  • Step 3

    Spread the butter mixture on the salmon. Place the salmon in a large zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 40 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Carefully remove the salmon from the bag and plate with cooked rice. Pour the contents of the bag over the salmon and rice. Garnish with cilantro and serve.

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122 F / 50 C Recipe Temp
Recipe Time
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