Marinated salmon

Sabine Gaastra: “This is the tastiest piece of fish I have ever tasted!”

Author	Jorick
People	4
Temperature	50
Cooking time	15 minutes
Prep time	25 minutes

Ingredients:

• 4 fresh salmon fillets (150 gr each)
• 4 tsp sesame oil
• 4 tsp soy sauce
• 4 tsp honey
• 1 cm grated ginger
• 1 clove garlic
• 1 tbsp sashimi togarashi
• 300 gr cooked sushi rice
• 2 avocados
• 1/2 cucumber
• 6 radishes
• 100 g red cabbage
• 3 nori sheets
• 2 tbsp sesame seeds
• 2 tbsp wasabi
• 2 tbsp sesame oil
• 2 tbsp peanut oil
• 1 tbsp lime juice
• Salty

Preparation:

1. Get everything ready: Take a sous vide container or pan and fill it with warm water. Set the sous vide device to 50 °C and let the water heat up.
2. Make the marinade: Take all the ingredients except the salmon. Chop the garlic finely and mix it with the honey, ginger, soy sauce sesame oil and the togarashi herbs.
3. Marinating: Put the marinade in the sous vide bag and place the salmon in the marinade. Then put them in the fridge for 15 minutes so that the flavors are well absorbed.
4. Cooking: Place the bag with the marinated salmon in the water bath. Set the timer of the sous vide device to 15 minutes and 50 °C.
5. Arrange the salad: Then finely chop the radish, cucumber and red cabbage and mix it together. Cook the sushi rice according to the instructions on the package.
6. Dressing: Make the dressing by mixing the wasabi, sesame oil, peanut oil, lime juice and a pinch of salt.
7. Finishing: Mix the dressing with the salad. Slice the avocado. Tear the nori sheets into pieces and place the salmon on the salad. Enjoy!

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]