Sous Vide Sesame Salmon With Soba Noodle
- Medium Mixing Bowl
- Small Mixing Bowl
- Parchment Paper
- Sous Vide Immersion Circulator
- Cooking Container
- 2 6 oz sashimi-grade salmon fillets with skin
- salt and pepper
- 1 tsp sesame oil
- 1 cup extra virgin olive oil
- 1 tbsp fresh ginger grated
- 2 tbsp honey
For Sesame Soba
- 4 oz dry soba noodles
- 1 tbsp grapeseed oil
- 2 cloves garlic chopped
- 1/2 head broccoli
- 3 tbsp tahini
- 1 tsp sesame oil
- 2 tsp extra virgin olive oil
- 1/4 lime, juiced
- 1 stalk green onion sliced
- 1/4 cup cilantro roughly chopped
- 1 tsp sesame seeds toasted
- sesame seeds garnish
- lime wedges garnish
- Set up sous vide water bath, and set the temperature of the sous vide to 123.8°F.
- Generously salt and pepper salmon fillets.
- In a medium-sized mixing bowl, mix sesame oil, olive oil, ginger, and honey.
- In a quart-sized freezer-safe zip bag, add seasoned filets and seasoning mixture.
- Using the water displacement method, seal and sous vide at 123.8°F for 20 minutes.
- While the fish is cooking, prepare soba noodles according to package directions.
- Meanwhile, in a skillet over medium-high heat, heat grapeseed oil.
- Stir-fry garlic and broccoli until soft, about 6-8 minutes.
- In a small mixing bowl, whisk together tahini, sesame oil, olive oil, lime juice, green onions, cilantro, and toasted sesame seeds.
- Mix into cooked and drained soba noodles, and toss in stir-fried broccoli and garlic.
- Heat a skillet over medium-high heat.
- Place a piece of parchment paper on the bottom of the skillet (the parchment paper will keep the skin from sticking to the pan).
- Turn up the heat to high, and transfer salmon to the pan, skin side down.
- Sear until skin is crisp, about 30 seconds to 1 minute.
- Divide soba noodles into two bowls; top with salmon, sesame seeds, and a lime wedge.