Asian Salmon Sous Vide

I have to say that this was one of the moistest, succulent pieces of salmon I have ever had by my own hand. Sous vide you ask? Yes sous vide. More on Sous Vide in the next post. I cooked this piece of salmon for 45 minutes at 140 degrees in a water bath – the salmon was in a vacuum sealed bag with some Asian flavors. I used a new machine made for the home cook, the Sous Vide Supreme by Eades Appliance Technology.

I didn’t mesure but my marinade basically was

1 Very Thin 1.5″ coin of Ginger
1 scallion including the white part
2 Tbls Lite Soy Sauce
1 Tsp Rice Vinegar
Dash of Sesame Oil

I placed the salmon in a Reynolds vacuum seal bag and then placed it in the temperature controlled water bath of 140 degrees. 45 minutes later I had one of the best pieces of salmon I have ever cooked. I had it with a side of Trader Joe’s Brown rice.