* 2 skinless Salmon fillets or skin on fillets with the scales removed
* 1 tablespoon Grated Ginger
* 3 Cloves of garlic, peeled and crushed
* 2 tablespoons of Teriyaki sauce
* ½ teaspoon Hot chilli powder

===Method===
* Add the Marinade ingredients to a Lock & Lock box and mix well.
* Add the Salmon filled to the box and Marinade for an hour or two in a cool place, turning once.
* Add the Salmon fillets into pouches and Vacuum seal.
* '''Cook in a Sous vide bath for 1 hour at 56°C (''132.8°F'')'''

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