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)