Miso Salmon with Ginger-Soy Vinaigrette
🍳 Cook: 45 min
Ingredients
| 2 | salmon filets | |
| 1/3 cup | 80 ml | miso paste |
| 3 cloves | garlic | |
| 1 | sliced green onion | |
| 1/4 cup | 60 ml | brown sugar |
| 1 tablespoon | 15 ml | grated ginger |
| 1 tablespoon | 15 ml | sambal chili paste (optional) |
| 1-2 cloves | Ginger-Soy Vinaigrette: garlic, minced | |
| 1-2 tablespoons | 15–30 ml | Ginger-Soy Vinaigrette: sliced green onion |
| 1/4 teaspoon | 1.3 ml | Ginger-Soy Vinaigrette: ginger |
| 2 tablespoons | 30 ml | Ginger-Soy Vinaigrette: sugar |
| 1/2 a lemon | Ginger-Soy Vinaigrette: juice of lemon | |
| 1/4 cup | 60 ml | Ginger-Soy Vinaigrette: olive oil |
| 2 tablespoons | 30 ml | Ginger-Soy Vinaigrette: soy sauce |
Instructions
Step 1: Set Anova Sous Vide Precision Cooker 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.