Sous Vide Salmon Recipe
You can use any fish you'd like. The recipe is for fish pieces about 1.25" thick. If you are using thicker pieces of fish, increase sous vide cooking time to 45 minutes.
- 2 tablespoons miso paste
- 2 tablespoons Japanese sake
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons butter
- 4 pieces salmon (about 5 ounces each)
- 1 tablespoon cooking oil
- 1 green onion, very thinly sliced or sesame seeds (optional)
In a bowl, whisk together the miso, sake and mirin until smooth paste forms. Spread mixture over each salmon fillet. Add the salmon to a gallon freezer bag, insert the pieces of butter. Set sous vide to 104F/40C. Once at temperature, cook for 30 minutes.
When salmon is done, remove from bag, carefully pour miso butter mixture in a bowl and reserve. Pat the salmon pieces dry with a paper towel to wipe off excess moisture
Heat a frying pan over medium high heat. When hot, swirl in the cooking oil. Add the salmon pieces and sear each side for 1 minute. Remove the salmon to a serving plate. To the frying pan over low heat, pour in the reserved miso butter sauce and cook for 30 seconds, to thicken. Pour sauce over salmon and top with green onions or sesame seeds, if desired.