Sous Vide Salmon Teriyaki

Diets

Gluten free

Ingredients

Seafood
- 4 Salmon fillets, each about 6 oz. (185 g

Produce
- 1 Garlic clove, small
- 1/4 tsp Ginger, fresh
- 1 Green onion

Condiments
- 2 tbsp Mirin
- 1/4 cup Soy sauce, reduced sodium

Pasta & Grains
- 1 Rice

Baking & Spices
- 1/4 tsp Cornstarch
- 1/2 tsp Sesame seeds, Toasted
- 3 tbsp Sugar

Oils & Vinegars
- 2 tsp Vegetable oil

Found on williams-sonoma.com

Description

Excellent Salmon! I increased the temperature of the water bath to 128 degrees because I like my salmon medium instead of “jelly-like” in the center. Believe it or not, just a few degrees will make a huge difference in the texture of the fish. I brined the salmon in an approximately 10% salt solution (1 quart of water and ½ cup kosher salt) for 30 minutes prior to sealing the salmon. This helps to eliminate the white albumen that comes out of the fish when cooked sous vide. I seared the salmon filets on a cast iron skillet heated to scorching hot on my grill. The results were excellent. The salmon filets were perfectly pink throughout and the crust from the searing added a great dimension of texture. My only recommendation is proper handling of the fish after it is cooked. It is extremely delicate so I transferred the salmon to the skillet and back using a very long spatula. I will make this again and next time will increase the heat of the teriyaki sauce.