SOUS VIDE Beginners Series | Pt. 3 Glazed Salmon

white miso paste

🥗Healthier: red miso paste

💰Cheaper: soybean paste

Red miso offers a deeper flavor, while soybean paste is more affordable.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, and honey is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more budget-friendly.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Trout is a healthier fish option, while canned salmon is more economical.

Prepare a dry cure with equal parts sugar and salt.

Apply the dry cure to all sides of the salmon and let it sit for 15 to 20 minutes.

Rinse off the excess salt and sugar from the salmon in cold water.

Dry the salmon fillets with paper towels.

Bag the salmon in a Ziploc-style bag for sous vide cooking.

Set sous vide temperature to 125°F for delicate salmon, 130°F for flaky salmon, or 135°F for well-done salmon.

Cook the salmon in the sous vide bath for 45 minutes to 1 hour for thick pieces, or 30 minutes for thin pieces.

Prepare a half sheet tray and lay down a bundle of asparagus with tender tips removed.

Drizzle asparagus with 1 tablespoon of olive oil, season with salt and cracked black pepper, and toss lightly.

Wrap three asparagus spears in one piece of normal cut bacon and repeat until all asparagus is wrapped.

Season the wrapped asparagus with Meat Church Holy Voodoo rub and place them in the oven at 400°F for 15 to 20 minutes until the bacon is crispy.

Prepare the glaze by whisking together 4 tablespoons of miso, 2 tablespoons of caramel, and 2 tablespoons of garlic chili crisp oil.

Remove the salmon from the sous vide bag using scissors to cut the seams and transfer it to paper towels with a spatula.

Pat the salmon dry and transfer it to a foil-lined baking sheet.

Apply the glaze to the tops of the salmon and spread it evenly.

Broil the glazed salmon for about 5 minutes until the glaze starts bubbling and gets crispy.

Remove the asparagus from the oven and plate it alongside the glazed salmon.

Garnish the salmon with sesame seeds and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens