Sous Vide Miso Salmon with Ginger-Soy Vinaigrette

Bea Mendoza

Las Vegas NV

With sous vide, salmon turns out buttery soft every time. This recipe from Bea Mendoza incorporates a delicious and tangy vinaigrette on top, while the miso marinade packs in the flavor. NOTE: This recipe can be replicated with your favorite salmon temperature!

Ingredients for 2

2 salmon filets

1/3 cup miso paste

3 cloves garlic

1 sliced green onion

1/4 cup brown sugar

2 tablespoons soy sauce

1 tablespoon grated ginger

1 tablespoon sambal chili paste (optional)

Ginger-Soy Vinaigrette Ingredients to follow:

1-2 cloves garlic, minced

1-2 tablespoons sliced green onion

1/4 teaspoon ginger

2 tablespoons sugar

Juice of 1/2 a lemon

1/4 cup olive oil

Directions

Step 1  Set Anova to 110°F / 43.3°C 

Step 2  Mix the ingredients for marinade and cover the salmon filets with it. 

Step 3  Seal and sous vide at 110F for 45 minutes. 

Step 4  Mix the ingredients for ginger-soy vinaigrette. 

Stovetop Finish

Step 1  Take the salmon out of the bags, pat them dry just a little bit. 

Step 2  Sear in a smoking hot pan with canola oil, one minute on each side. 

Step 3  Transfer to a plate and drizzle with the ginger-soy vinaigrette. Garnish with sliced green onions and sesame seeds.