Sous vide spicy teriyaki salmon
The marinade can be added directly to the pouches and the salmon marinaded in the pouch, however, I find it easier to marinade the salmon in a Lock & Lock box then add the fish to the pouches once the marinade process is complete.
To prevent the teriyaki marinade from being sucked into the pouch while vacuum sealing, vacuum seal but press the cancel button just before the liquid starts to rise up the vacuum pouch, then press seal only.
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- 2 skinless salmon fillets or skin on fillets with the scales removed
- 1 tablespoon grated ginger
- 3 cloves of garlic, peeled and crushed
- 2 tablespoon teriyaki sauce
- ½ teaspoon hot chilli powder
- 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)
Last night's Storm Imogen caused the closure of the Dartford Bridge which resulted in local traffic chaos. Because of this, the salmon was left cooking for 3 hours at 56°C (132.8°F) rather than 1 hour. The result was still delicious however due to the extended cooking time the salmon had a similar texture and mouthfeel to tinned salmon or tinned tuna. So if that appeals to you, cook the salmon for longer!
Comment from User:JuliaBalbilla
Heston personally cooks it @ 45°C (120.2°F)for 15 mins, but states that that is probably a bit underdone for most. He suggests 50°C (122°F) for most people's tastes.
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