Difference between revisions of "Sous vide spicy teriyaki salmon"

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| Add the [[Salmon|salmon]] filled to the box and [[Marinade|marinade]] for an hour or two in a cool place, turning once.
 
| Add the [[Salmon|salmon]] filled to the box and [[Marinade|marinade]] for an hour or two in a cool place, turning once.
 
| Add the [[Salmon fillets|salmon fillets]] into pouches and [[Vacuum seal|vacuum seal]].
 
| Add the [[Salmon fillets|salmon fillets]] into pouches and [[Vacuum seal|vacuum seal]].
| Cook in a [[Sous vide bath|sous vide bath]] for 1 hour at 56° C
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| '''Cook in a [[Sous vide bath|sous vide bath]] for 1 hour at 56° C'''
 
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}}
 
===Serving suggestions===
 
===Serving suggestions===

Revision as of 17:59, 8 February 2016


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Sous vide spicy teriyaki salmon
Difference between revisions of
Servings:Serves 2
Ready in:3 hours, 5 minutes
Prep. time:2 hours, 5 minutes
Cook time:1 hour
Difficulty:Average 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


Method

  1. Add the marinade ingredients to a Lock & Lock box and mix well.
  2. Add the salmon filled to the box and marinade for an hour or two in a cool place, turning once.
  3. Add the salmon fillets into pouches and vacuum seal.
  4. 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