Sous Vide Miso Salmon sounds intimidating but it is quite simple to prepare. It has easily become my favorite dish to make. I could eat it everyday. Paired with a light salad with avocado, black sesame, cucumber ribbons, and homegrown tomatoes it is a perfect summer dish for lunch, dinner or even a picnic!
My birthday is coming up and I treated myself to an Anova Precision Cooker, aka Sous Vide device. It has already changed my whole world. I get pretty excited about kitchen toys but this one has revolutionized my cooking skills. I'm already trying new recipes which has been fabulous. I think we all tend to get into a routine with what we cook at home, which can lead to a rut, and food boredom. I am so inspired and it is a great feeling.
Miso salmon has been a favorite of mine out at restaurants but I never considered making it at home. I had no idea how simple it is. With just a few ingredients and a plastic bag, you can make the most delicious dish ever. You can certainly make it without sous vide cooking by grilling, broiling, or pan cooking the salmon, but sous vide is the way to go.
Sous Vide Miso Salmon Salad with Chili Lime Vinaigrette:
6 oz salmon (per serving)
1/4 cup Miso paste
2 T mirin or sherry wine
1 T low sodium soy sauce or tamari
1 T brown sugar
1 T rice vinegar
Whisk together the miso, mirin or sherry wine, brown sugar, soy sauce, and rice vinegar. Place each piece of salmon in a plastic bag and top with a few tablespoons of the miso marinade. Let sit in the fridge for 30 minutes. Set your Anova to 104 degrees, and cook for 30 minutes. Heat a pan and add 1 T of avocado oil. Sear the salmon on each side for about 30 seconds. Remove from pan and serve with salad.
Chili Lime Vinaigrette:
1/4 cup lime juice 1/4 cup peanut oil (or vegetable oil)
1/4 cup Sambal chili paste
2 T fish sauce
2 T turbinado sugar
1 T honey
Zest of 1 lime
1 garlic clove chopped
1/4 tsp kosher salt
Place all ingredients in a jar or bowl and whisk or blend with an immersion blender. 🌶🥗
Assemble the salad:
1/4 avocado sliced
1 T red bell pepper, diced small
sautéed bok choi (optional)
black sesame seeds
flaky sea salt
chili lime vinaigrette
Arrange the salad ingredients and top with black sesame seeds, flaky sea salt, a drizzle of chili lime vinaigrette (it's spicy so use sparingly if you don't like heat), then top with miso salmon and finish with some fresh lemon juice and garnish with lemon slices.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.