Sous vide spicy teriyaki salmon: Difference between revisions
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|ImageComment = | |ImageComment = Served with [[Egg fried rice]] | ||
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[[Image:teriyaki salmon vacuum sealed.jpg|thumb|300px|right|Bagged and sealed]] | |||
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Serve with [[Egg fried rice]] or [[noodles]]. | Serve with [[Egg fried rice]] or [[noodles]]. | ||
===Variations=== | ===Variations=== | ||
[[Light soy sauce]] should be used instead of [[Teriyaki|teriyaki]] for a similarly flavoured dish | [[Light soy sauce]] should be used instead of [[Teriyaki|teriyaki]] for a similarly flavoured dish. | ||
===Chef's notes=== | |||
Last night's [http://www.bbc.co.uk/weather/feeds/35516310 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 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 @ 45C for 15 mins, but states that that is probably a bit underdone for most. He suggests 50C for most people's tastes. | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
Revision as of 14:24, 9 February 2016
| Sous vide spicy teriyaki salmon | |
|---|---|
 |
| Served with Egg fried rice | |
| Servings: | Serves 2 |
| Ready in: | 3 hours, 5 minutes |
| Prep. time: | 2 hours, 5 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
This sous vide recipe ideally uses skinless salmon fillets to ensure the marinade penetrates well, but as the skin is easily removed once the salmon is cooked, they can be used too.
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 'seal now' button just before the liquid starts to rise up the vacuum pouch.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
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
Serving suggestions
Serve with Egg fried rice or noodles.
Variations
Light soy sauce should be used instead of teriyaki for a similarly flavoured dish.
Chef's notes
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 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 @ 45C for 15 mins, but states that that is probably a bit underdone for most. He suggests 50C for most people's tastes.