Recipe: Sous Vide Miso Salmon
July 15, 2021
Salmon has been a long standing staple in our household. Miso, however, is a new addition to what has, up until now, been a Teriyaki party. This magical paste has a long shelf-life and a deep history, not to mention flavour. It's extremely heat sensitive so a gentle touch is key.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 2 to 4 depending on portion sizes
1Set your water bath to 125 degrees Fahrenheit or 52 degrees Celsius.
2In a medium bowl gently mix together the miso, mirin, soy sauce and rice vinegar. Continue until the miso dissolves.
3Add the ginger and garlic then whisk slightly until roughly combined. If you're looking for a chunkier marinade then feel free to slice your garlic cloves into rings and mince the ginger rather than grating.
4Place the salmon fillets in a single layer with roughly half of the marinade. The rest can be reserved, but I like to add a tablespoon or two during the final cook stage.
5In a vacuum sealable bag, or using the water-displacement method, place the salmon in your water bath when up to temperature.
6Cook the salmon for 45 minutes.
7While the salmon is cooking thinly slice your scallions or green onions and toast your sesame seeds lightly in a small pan for 30-45s on medium-low.
8Remove the salmon from the bag, discard the cooking liquid and pat dry with paper towels.
9Heat a large skillet to high and add 1 tbsp of vegetable oil.
10When shimmering, add the salmon skin side down to the pan and cook for 1 minute .
11Flip to flesh side down and sear for an additional 1-2 minutes while basting with 1-2 tbsp of your reserved marinade.
12Remove the salmon from the pan and serve with both toasted sesame seeds and thinly sliced scallions for plating.
13Photo credit: Erika Follansbee/Shutterstock
Miso also goes extremely well with kitchen staples like lemon or, if you're Canadian like me, Maple Syrup. There's a lot of flexibility and depth to be found with this ingredient. Whether a lemony vinaigrette, or sweeter than sense - the choice is yours.