Maple syrup salmon
Maple-soy cured sous vide King salmon belly, finished over binchō-tan charcoal, served with a soy-bean stir-fry and soy-ginger vinaigrette. Courtesy of Stephane Lemangnen (zencancook.com). Serves 4.
🍳 Cook: 20 min
Ingredients
| 1 pound (454 g) | King salmon belly |
| 1/4 cup (60 ml) | dark amber maple syrup |
| 1/4 cup (60 ml) | soy sauce |
| 4 ounces (114 g) | soy beans, blanched |
| 4 ounces (114 g) | boiled peanuts |
| 4 ounces (114 g) | shimeji mushrooms |
| — | pickled eggplant |
| — | salt and pepper to taste |
| 1/4 cup (60 ml) | rice vinegar |
| 3 tablespoons (45 ml) | maple syrup |
| 1/4 cup (60 ml) | soy sauce |
| 1 inch (2.5 cm) piece | fresh ginger, peeled and finely grated |
| 1/2 cup (120 ml) | peanut oil |
| 1 | charcoal grill |
| — | Binchō-tan charcoal |
| — | Fleur de sel |
Instructions
- First, cure the salmon belly.
- Combine the soy sauce and the maple syrup in a small bowl.
- Put the salmon belly into a cooking pouch or zip-closure bag and pour the mixture over it.
- Seal the pouch and marinate, refrigerated, for 24 hours.
- When ready to cook, fill and preheat the SousVide Supreme to 122F/50C.
- Remove the salmon from the marinade; discard the marinade.
- Put the salmon belly into a clean cooking pouch and vacuum seal. (Vacuum on low if your sealer has this setting.)
- Submerge the pouch in the water and cook for 20 minutes.
- Meanwhile, prepare the stir-fry and soy ginger vinaigrette:
- In a stir-fry pan heat some peanut oil.
- In a bowl, combine the blanched soy beans, the boiled peanuts and the shimeji mushrooms.
- Season with salt and pepper and stir-fry for 30 seconds.
- Add the pickled eggplant (found at Japanese stores) and cook for a few seconds more.
- Keep warm.
- Combine the rice vinegar, the maple syrup, the soy sauce and the grated ginger in a small bowl. Add the peanut oil and whisk until emulsified. Set aside.
To finish the dish: 16. Prepare a charcoal grill outdoors or in a very well-ventilated place. 17. When the fire has subsided and the coals are red hot place a grill on top. 18. Grill the salmon on the hot coals until nicely caramelized on the outside. 19. Sprinkle with fleur de sel. 20. Serve with the soy bean stir-fry and the soy-ginger vinaigrette on the side.