Asian
Asian - Seafood
5-Ingredient Sous-Vide Salmon with Asian Sauce
Chef's Menu Description
Precision sous-vide salmon cooked to tender buttery perfection, drizzled with a ginger, garlic, toasted sesame, and soy reduction.
Ingredients
- • 4 fresh salmon fillets (skin-on or skinless)
- • 4 tbsp oyster sauce
- • 1 tbsp Shaoxing rice wine
- • 1 tbsp finely grated fresh ginger
- • 1 tbsp finely grated garlic
- • 2 spring onions, finely julienned for garnish
- • 1 tbsp vegetable oil (optional, for crisping skin)
Preparation Steps
1
Phase 1
Preheat water bath with a sous-vide precision cooker to 49°C (120°F) for tender medium salmon.
2
Phase 2
Mix oyster sauce, Shaoxing wine, grated ginger, and garlic in a bowl. Brush evenly onto salmon fillets. Place into sous-vide vacuum bags and seal securely.
3
Phase 3
Submerge sealed bags into the water bath and cook for 45 minutes (or 1 hour if fillets exceed 1 inch thickness).
4
Phase 4
Gently remove salmon from bags. For crispy skin, sear skin-side down in a hot oiled skillet for 1 minute. Transfer to plates, spoon remaining warm Asian glaze over the top, and garnish with spring onion curls.