Sous Vide Teriyaki Salmon

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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If you like your salmon silky smooth and luscious, then the sous vide should be your new culinary Holy Grail. As each layer of salmon flakes away, it reveals the next layer of juicy pink flesh – each shining with a ridiculous amount of moisture. In this recipe I’ve cooked it in teriyaki marinade and served it with egg noodles, a teriyaki-soy dipping sauce and Japanese side salad. Simply delicious.
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Ingredients for 2

  • 1/2 cup plus 1 teaspoon teriyaki sauce

  • 2 (6-ounce) skinless salmon filets

  • 4 ounces Chinese egg noodles

  • 1 tablespoon sesame oil

  • 2 teaspoons soy sauce

  • 2 teaspoons thinly sliced scallions, plus 4 (1-inch) pieces scallion greens, for serving

  • 1 inch fresh ginger, peeled and sliced into thin strips

  • 4 ounces lettuce, chopped

  • 1/8 small red onion, thinly sliced

  • 1 tablespoon Japanese roasted sesame dressing

  • 1 tablespoon sesame seeds, toasted

Directions

  • Step 1

    Divide 1/2 cup teriyaki sauce between two medium zipper lock bags. Place 1 salmon filet in each bag. Seal using the water immersion method. Let the salmon marinate at room temperature for 15 minutes.

  • Step 2

    Meanwhile, set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).

  • Step 3

    Place the bags in the water bath and set the timer for 45 minutes.

  • Step 4

    While the salmon is cooking, prepare the egg noodles according to package directions. Drain and toss in sesame oil and 1 teaspoon soy sauce. Divide between 2 serving plates.

  • Step 5

    Prepare the dipping sauce: In a small bowl, mix thinly sliced scallion, ginger, 1 teaspoon teriyaki sauce, and 1 teaspoon soy sauce. Divide between two serving bowls.

  • Step 6

    Prepare the salad: Toss the lettuce and red onion with the roasted sesame dressing. Divide between the two serving plates.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Carefully remove the salmon filets from the water bath, reserving the cooking liquid.

    • Step 1

      Place one salmon filet on top each serving of noodles. Drizzle with reserved cooking liquid.

    • Step 2

      Garnish the salmon with the sesame seeds and scallion greens. Enjoy the silky-smooth salmon deliciousness!

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131 F / 55 C Recipe Temp
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