Miso Salmon

 

Cooking time:

20 minutes sous vide, 3 minutes sauce reduction Serves 6

 

Ingredients:

1/4 cup (70 g)
white miso

 

1/4 cup (70 g)
mirin (sweet Japanese rice wine)

 

2 tablespoons (30 g)
unseasoned rice vinegar

 

2 tablespoons (12 g)
scallions, minced

 

1 1/2 tablespoons (8 g)
fresh ginger, minced

 

2 teaspoons (9 g)
sesame oil

 

6 6-ounce (170 g)
salmon fillets, with skin, wild-caught

 

Kosher salt to taste

 

Best Practices:

Cooking fish to sous vide perfection involves temperatures entirely below 50° C and within The Danger Zone, and the cooking time is short; most fish recipes require just at little more than 10 minutes in the bath. By “Danger Zone” we mean low temperature not approved by the USDA and CDC, they do not recommend serving raw and low-temperature cooked fish to pregnant women and immuno-compromised persons such as infants and seniors.

 

Some fish, like sea bass and striped bass, require longer cooking times and higher temperatures. Salmon is perhaps the trickiest for low temperature cooking. It is delicate and has two different temperatures and cooking times that result in good texture. 50.5° C (122.9° F) for 12 to 15 minutes results in a classic salmon texture. But to experience salmon in a new way, lower the temperature to 43° C (109.4° F) and cook for 12-20 minutes. The flesh looks jewel-like, falls apart easily, and tastes very buttery. You can cook salmon at 44° – 49° C  (111.2° – 120.2° F) but the texture becomes tacky and toothy. 

 

 

 

Steps:
1
Combine all ingredients but the salmon in a large bowl and mix. Taste for salt.
2
Clip the Nomiku onto a pot and then fill it with water so that the water is above the MIN line but does not exceed the MAX line and then plug the Nomiku in. Next turn the knob and set it to 43° C (109.4° F).
3
Rinse the salmon and pat dry. Evenly divide the salmon into 3 bags, each holding 2 pieces per pag. Next, pour equal amounts of the mixture from step 1 into each bag and vacuum seal. Once Nomiku temperature stabilizes, put the bags in to cook for 20 minutes.
4
Remove the bags from the Nomiku and slice open the bags, reserving the liquid in a small saucepan. Plate the salmon. Simmer the sauce over medium-low heat for around 3 minutes. The reduction is ready when it coats a spoon. Taste the sauce for salt, then spoon over salmon.