Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Skill Level: Intermediate
Ingredients
- 4 salmon fillets
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame seeds
- 2 green onions, finely sliced
- Salt and pepper to taste
Instructions
- Preheat your sous vide precision cooker to 115°F (46°C).
- Season the salmon fillets with salt and pepper.
- Place each fillet into a resealable bag, ensuring they are flat and not overlapping.
- Submerge the bags in the water bath and cook for 1 hour.
- While the salmon cooks, prepare the teriyaki sauce. In a saucepan, combine the soy sauce, mirin, sake, honey, garlic, and ginger. Bring to a simmer over medium heat and cook until slightly thickened, about 5-7 minutes.
- Once the salmon is cooked, remove it from the bags and carefully pat dry with paper towels.
- Heat a skillet over medium-high heat and add a touch of oil. Quickly sear each fillet for 1 minute on each side to achieve a slight crust.
- Drizzle the teriyaki sauce over the salmon and garnish with sesame seeds and green onions.
- Serve with steamed white rice and a side of vibrant stir-fried vegetables.
Helpful Tips
- If you don’t have a sous vide machine, you can cook the salmon over low heat in the oven at 275°F (135°C) for about 25-30 minutes.
- Feel free to add your favorite vegetables to the stir-fry for added flavor and nutrition.
- This teriyaki sauce can also be used on chicken or tofu, making it a versatile addition to your recipe repertoire.
Storage Instructions
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to maintain its delicate texture.
Suggested Pairings
Complement your Sous Vide Teriyaki Salmon with a light and refreshing cucumber salad and a pot of green tea. For dessert, consider serving a simple bowl of sliced fresh fruit or a delicate green tea matcha cake.
