• Erik

Ginger Soy Sous Vide Salmon


Cooking Salmon perfectly can be very difficult. It can go from moist and silky to tough and dry if you overcook it, even for just a few minutes. Let me show you how cooking it sous vide eliminates that problem, and produces a Salmon that is deliciously moist and tender. It is especially delicious when marinated with Ginger and Soy. This is a recipe that will impress your family and friends.


Ingredients:

3 pounds of Salmon

Salt and black Pepper



Ingredients for the Ginger Soy Marinade:

1/2 cup soy sauce

1/3 cup Worcestershire sauce

2 tablespoon Honey

1 tablespoon Ginger

1 tablespoon rice wine vinegar

1 tablespoon olive oil

1 1/2 teaspoons hot sauce

2 tablespoon cilantro


First brine the salmon fillets by sprinkling with salt and black pepper. Let it sit for about half an hour in your refrigerator, then rinse off with cold water. This is to firm up the fish and give it a deeper flavor.


Next make the Ginger Soy Marinade. In a bowl add soy sauce, Worcestershire sauce, honey, ginger, olive oil, hot sauce, rice wine vinegar and cilantro. And mix well. Add salmon fillets into a Ziploc bag then add ginger and soy sauce marinade. Seal the Ziploc bag air free by water replacement method. And keep it in 1 hour in refrigerator.

Next sous vide cook the salmon at 130 degrees for 45 minutes to an hour. When done remove the salmon fillets from the bag and dry off with paper towels. Be careful with the Salmon at this point, because it will be fully cooked and very tender, so handle carefully.




The final step is to sear the salmon in a frying pan in oil over medium high heat for 45 seconds to a minute on each side. Remove and serve immediately. Enjoy!



Watch my video below where I show you how to make this recipe step by step.



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