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About the Recipe:
This is a simple sous vide dish, where the fish is slowly cooked at a low temperature in a light asian- inspired marinade. By doing this, you gently press the flavours into the protein, working with the delicate nature of the salmon flavour. Therefore the ‘salmon-ness’ is never overwhelmed, but enhanced.
Ingredients:
4 large salmon steaks, or about 1.2 kilo
3 tbsp tamari
4 tbsp oyster sauce
2 tsp fresh ground ginger
4 crushed garlic cloves
3 tbsp ghee
Rapeseed oil for pan frying
1 tbsp sesame seeds
1 tbsp toasted crushed coriander seeds
Two limes, cut into wedges
2 tbsp sesame oil
1 bunch fresh chopped chives
*will need a vac pac machine and sous vide device
Method:
In large bowl add your marinade and mix well.
Add the salmon and distribute well so all the pieces are covered well.
Place the salmon inside the vac pac bags with a bit of the marinade (too much and will vacuum out and become a mess) and marinate for a couple hours or overnight in the fridge.
Bring the water up to 51 degrees and cook for 52 minutes.
Release from bags and pat dry very well on a plate.
Tear off the skin and discard. Bring a non-stick frying pan up to a very high heat and add a little tiny bit of rapeseed oil.
Pan sear the salmon when ready to eat, skin side down.
Season with sesame seeds, crushed roasted coriander seeds, lime, sesame oil and chives.
Goes great with a quick pickle cucumber salad and /or black and white sesame green beans.