Asian style salmon expertly vacuum sealed in the vacuum drawer, and cooked to perfection, sous vide style, then served on a bed of rice with a fragrant broth.

Brand Partner: V-Zug

Ingredients

• 4 x 150g salmon fillet (skinless)

• 1 tbs white miso paste

• 1 ½ tbs mirin

• 1 tsp caster sugar

• 2 tsp sake

• 1 cup jasmine rice

• Pickled Cucumber

• 1 telegraph cucumber

• 1/3 cup rice wine vinegar

• 1/3 cup caster sugar

• 2 tsp fine sea salt

  
  Miso Broth:

• 2 tbs white miso paste

• 750ml vegetable stock

• 2 tbs light soy sauce

• 1 tbs mirin

• 250ml water

• 3 cm knob fresh ginger (finely grated)

• 2 cloves garlic (crushed/minced)

• 2 spring onions (finely sliced)

• black or white sesame seeds to serve

Method

1. Combine the miso paste, mirin, sake and sugar. Coat the salmon pieces in the marinade and place into vacuum bags. Seal and extract on Level 2.

2. Combine the miso broth ingredients in a saucepan or induction wok. Bring to the boil, then reduce to a low simmer and cook for a few minutes. Taste for seasoning, then turn down to keep warm.

3. Slice the cucumber into ribbons using a strip peeler. Discard the watery core part. Combine the cucumber ribbons with the sugar, vinegar and salt. Ensure it is well coated. Set aside.

4. Place the bags of marinated salmon onto a stainless-steel tray lined with baking paper.

5. Place rice into a large shallow dish and add 1 cup cold water. Place the dish into the Combi-Steam on the bottom level. Select Steam and set temperature to 100°C. Cook for 20 minutes

6. Select Vacuisine. Set temperature to 55°C. Add the salmon to the Combi-Steam with the rice and cook for 25 minutes or to your liking. Remove the rice and salmon.

7. To serve, spoon some hot broth into shallow bowls. Add some rice and a piece of salmon.

8. Top salmon with some pickled cucumber and sprinkle over sesame seeds to finish.