Teriyaki Salmon Sous Vide

As posted recently, I received a sous vide cooker for Christmas and have been playing with it like any excited child does with their new toy.  Here is a quite basic recipe for teriyaki salmon.

Firstly, the sauce.  I wanted to keep this very simple, so it was just one cup of soy sauce, half a cup of mirin, half a cup of sugar, and a tablespoon of sesame oil.

Then the salmon, pin-boned but skin on, was placed in the sous vide bag with some teriyaki sauce; not much is needed per piece of salmon.  The bag was sealed, and then place in the water bath at 50 degrees for 2 hours.

After removing from the bag, the skin peeled off easily and I put it in a hot saucepan to crisp up, which it did nicely.  The sauce from the pouch was used to dress some lettuce.  And that’s it.  Simple cooking, but delicious.

And one of the great advantages here is that once you know the temperature you prefer to cook your salmon – or whatever – at, then it’s essentially an idiot-proof process.

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