Sticky Asian Salmon (Sous Vide)
Print recipe
| Serves | 2 |
| Prep time | 3 hours |
| Cook time | 45 minutes |
| Total time | 3 hours, 45 minutes |
| Allergy | Fish |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Easter, Halloween, Valentines day |
| Region | Asian |
| By author | Karen S Burns-Booth |
By pre-cooking the salmon steaks or fillets in a Sous Vide water bath, you will be guaranteed a juicy and succulent piece of fish but with a delectable sticky, Asian griddled finish! Perfect to the BBQ too and can be prepared beforehand and kept in the sealed pouches in the fridge.
Ingredients
- 2 x 150g boned salmon steaks or salmon fillets (skin on or off)
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh garlic
- 1/2 small red chilli, minced or finely diced
- 1 tablespoon runny honey
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- fresh chives and chive flowers (to serve as a garnish)
Note
By pre-cooking the salmon steaks or fillets in a Sous Vide water bath, you will be guaranteed a juicy and succulent piece of fish but with a delectable sticky, Asian griddled finish! Perfect to the BBQ too and can be prepared beforehand and kept in the sealed pouches in the fridge.
Directions
| Step 1 | Mix all the ingredients together except from the salmon and chives, to make a marinade and sit the salmon in the marinade and allow to marinate for at least 2 to 3 hours. |
| Step 2 | Fill the SousVide Supreme with hot water and then pre-heat to 140F/60C. |
| Step 3 | Put the seasoned salmon steaks or fillets into a Sous Vide Supreme pouch and then vacuum/seal them. Set the remaining marinade to one side. |
| Step 4 | Place the sealed pouches in the Sous Vide Supreme machine, using the rack to sit the pouches in, and cook for 20 to 30 minutes. |
| Step 5 | Remove the pouch and carefully open it, take the salmon out. |
| Step 6 | Heat a griddle pan over a medium heat and place the salmon steaks/fillets in the pan when it is sizzling hot, brush with the remaining marinade and cook for 10 to 15 minutes, turning the salmon over half way through cooking time. When the salmon is ready to serve, it should be sticky and have griddle marks on it as well as being slightly charred. |
| Step 7 | Serve the salmon with griddled asparagus and spring onions, lemon wedges, mixed grains and fresh chives with chive flowers. |
