Recipe created by

Tasia & Gracia

@tasiaandgracia.mkr

Tasia & Gracia's Sous Vide Teriyaki Salmon

Our favourite Japanese dish - Melt in your mouth Teriyaki Salmon. Using Sous Vide for the perfect result!

After winning My Kitchen Rules in 2016, Tasia & Gracia were quick to steal the hearts of Australia with their passion for food and incredible bond. Their unique fusion of traditional Asian cooking and modernised recipes are inspired by generations of food knowledge in their family. Now, with over 20,000 followers on Instagram and a much-loved blog, Tasia & Gracia create achievable (and delicious!) meals for any skill level.

Featured Recipes Fish Recipes Sous Vide Slow Cooker

Recipe created by


Tasia & Gracia

@tasiaandgracia.mkr

Ingredients

  1. 3 x 250 g salmon fillet, pin boned
  2. 3 x 2cm slice ginger
  3. 3 tsp vegetable oil
  4. Salt, to taste
  5. 2 tsp vegetable oil to sear
  6. 1 spring onion, thinly slices
  7. Jasmine rice, to serve
  8. Steam asparagus, to serve
  9. Shichimi Togarashi (Japanese chilli powder), garnish

 

Teriyaki Sauce:

  1. 125 ml soy sauce
  2. 100 ml mirin
  3. 100 ml sake
  4. 90 g caster sugar
  5. 20 g corn flour mix with 2 tablespoons of water

Method (click to mark as completed)

  1. Season the salmon with salt in a zip lock bag or vacuum sealer bag.
  2. Place a slice of ginger and add 1 tsp of vegetable oil into each bag.
  3. Fill the ceramic bowl 2/3 full with warm water. Seal the bag with a vacuum sealer, or using the water displacement method. Place the airtight bags in the water, until the salmon is completely submerged.
  4. Select ‘sous vide’, press the ‘up/ down’ arrows to set the temperature to 46°C. Press the ‘time/temp/ button and set the time for 40 minutes. Press ‘start’. The time of cooking will only start once the water reaches the desired temperature. The unit will sound with an audible beep when the cooking time is ready.
  5. In the meantime, to make the teriyaki sauce combine soy sauce, mirin, sake and caster sugar in a small saucepan over medium heat. Stir for a few minutes until sugar dissolves. Cook at a gentle simmer. Slowly drizzle the corn flour mixture. Continue to stir for a few minutes and turn off heat. Set aside.
  6. Heat a frying pan until hot. Take the salmon out of the bag and pat the skin dry. Cook skin side down until skin is seared evenly.
  7. To serve, plate salmon on a plate and drizzle generously with the teriyaki sauce. Garnish with spring onion and shichimi togarashi. Served with jasmine rice and steamed asparagus or your favourite steamed vegetables.

Completed steps (click to remove last step)