Sous Vide Salmon
This salmon dish is easy enough for a weeknight meal, but so good you’ll want to serve it at your next special dinner. Sous vide cooks it perfectly every time.
- Salmon & Marinade
- ¼ cup (60 mL) reduced-sodium soy sauce
- 2 tbsp (30 mL) rice vinegar
- 2 tbsp (30 mL) honey
- 1 tbsp (15 mL) sesame oil
- 1 tsp (5 mL) fresh ginger, peeled and grated (or ¼ tsp/1 mL dried)
- ½ tsp (2 mL) garlic powder
- 4 skin-on salmon fillets (6 oz./175 g each), patted dry
- 1 green onion, thinly sliced
- 1 bunch asparagus, trimmed
- 1 tbsp (15 mL) olive oil
- ⅛ tsp (0.5 mL) salt
Fill the inner pot of the Deluxe Multi Cooker to the 1/2 fill line with water. Lock the lid and select SOUS VIDE. Set to 120°F (49°C) and the timer to 60 minutes; press and hold SELECT.
- Combine the marinade ingredients in a small bowl. Place the salmon in a single layer in a gallon-sized resealable plastic or silicone bag; pour in the marinade, remove the air, and seal. Refrigerate.
When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid. Press START.
- Combine the asparagus, oil, and salt in a large bowl. Place the asparagus on a large sheet pan.
- Five minutes before the sous vide timer is up, place the oven rack 2–5" (5–13 cm) from the broiler and preheat on high. When the timer is up, press CANCEL. Carefully remove the bag from the water. Drain the marinade from the bag.
- Place the salmon on the sheet pan with the asparagus. Broil for 3–5 minutes or until the salmon is slightly golden brown and the asparagus is tender. You can remove the salmon and continue broiling the asparagus for 3–4 minutes if you like it more cooked. Sprinkle the green onion over salmon before serving.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 480 , Total Fat 30 g, Saturated Fat 6 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 15 g, Fiber 2 g, Sugars 11 g (includes 9 g added sugar), Protein 38 g
Keeping the skin on the salmon helps hold the fillets together while cooking. After broiling, you can immediately remove the skin while the fish is hot if you’d like.