Make the best miso salmon recipe the easiest way possible – sous vide! My favorite way to cook salmon and it will taste better than you could ever imagine!
Get ready for some gushing here friends. If you’re not into that sort of outpouring of emotion, feel free to scroll to the bottom of the post where you’ll find the best recipe for salmon I’ve ever had!
Some of the nurses at work were talking about sous vide a few months ago. I’d only briefly heard the term before so I started asking questions. They basically gave me a sous vide 101 course – it’s a way to cook food at a lower temperature, which helps to preserve moisture and elevate flavors in a way that can’t be achieved with high heat cooking.
Turns out, you can make almost anything with a sous vide. The nurses talked about eggs (the perfect, most consistent way to soft boil an egg with perfectly runny yolks!), all sorts of meat, and even fruits and veggies! The benefit of cooking fruits and vegetables with a sous vide is that lower temps (even if that means longer cook times) help to retain the vitamins and nutrients in them.
About the same time I got all these tips from the nurses, I happened to meet the founders of Nomiku, a local startup, at a San Francisco craft fair. Their goal was to make a better sous vide – one that was accessible to the casual home cook. Previously a sous vide cost several hundred dollars and often was a big bulky unit that was impractical for those of us living in tiny city apartments.
I have the first generation model, but the folks at Nomiku just finished another successful kickstarter and are coming out with a wi-fi enabled sous vide that will allow you to change the temperature or timer on it while you’re on the go.
For example, you can set your Nomiku at pasteurizing temp (to prevent bacteria from growing) for a steak and then increase the temperature to cook it when you’re stuck in traffic and an hour away from home! You’ll walk in the door to perfectly cooked steak. It will also be less expensive then the original model.
One of my first sous vide attempts was this amazing miso salmon recipe for a stay at home date night with Pat. I couldn’t believe how easy this was to make. All you have to do is whip up the marinade and the sous vide immersion circulator does the rest of the work. This is a whole new way for us to eat salmon – it’s beyond tender and was perfectly cooked evenly throughout the fillets. It was SO moist! Hence the gushing.
With Valentine’s day coming up, this would be a great recipe to consider if you want to avoid the dog-and-pony show of going out to celebrate. We’ll definitely be repeating it soon. And making lots of soft boiled eggs!
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The Best Miso Salmon for Two
Up your salmon game by cooking it sous vide style! This method seals in all of the flavor and lets you cook your salmon to perfection every time! It’s a great Valentine’s recipe for two.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 2 1x
- Category: Main
- Method: Sous Vide
- Cuisine: American
- 2 tablespoons white miso
- 1/4 cup rice vinegar
- 1 tablespoon minced scallions, plus more for serving
- 1 tablespoons minced ginger
- 1 teaspoons peanut oil
- 2 6-ounce salmon fillets, with skin on (skinless is ok too)
- 1/2 teaspoon sesame seeds
- lemon wedges, for serving
- Sous Vide (I used the Nomiku Sous Vide and Immersion Circulator)
- Mix the miso, vinegar, scallions, ginger and oil in a small bowl and mix until combined.
- Clip the Nomiku onto a stock pot or large heat-proof, food-grade container and set your Nomiku or sous vide to 43C or 109.4F.
- Rinse the salmon and pat dry.
- Put the salmon in food grade bag with the miso marinade and vacuum seal the bag. You can also use a ziplock bag with the Nomiku. To do this, put the salmon in the bag. Don’t seal the bag. Submerge the bag up to one inch from the top in water. This will force the air out of the bag, then you can seal the ziplock and this will be similar to a vacuum seal.
- Once the sous vide is at temperature, put the bag into cook for 20 minutes.
- Remove the bag from the stockpot and slice it open, reserving the remaining marinade liquid. Heat the liquid in a small saucepan on medium-low for about 3 minutes, until it coats a spoon.
- Spoon miso sauce over salmon and serve with rice. Garnish with extra scallions and sesame seeds.
Tips: If making a larger quantity of this recipe, use two fillets per vacuum seal bag or ziplock bag.
Adapted from Nomiku Sous Vide Primer
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Thanks for Nomiku for providing this sous vide immersion circulator for me to review! As always all thoughts are my own.