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Sous Vide Salmon

Author: Published on: Published in: Michelle's Kitchen

I usually cook my salmon in the sous vide “naked” but recently I tried cooking with a marinade in the pouch.

First was with a teriyaki sauce (soy, mirin, sweetener, ginger and garlic). Then while searing the salmon I reduced the sauce to be thick and sticky.
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Tasted great, but I don’t think the marinade made a huge difference and was messy. I don’t have a moist setting on my vacuum sealer so liquids need to be frozen. This marinade wouldn’t freeze because of the high salt content in the soy.

Salmon with Teriyaki Sauce

For the second piece, I used leftover sauce from Scallops with Thai Red Curry sauce. This wasn’t quite so messy to get into the sous vide pouch as I could freeze it, but was extremely unphotogenic!

It also had good flavor but I think I’d prefer to cook the salmon unadulterated, and add a sauce afterwards. Or not. Naked salmon is still my preference.

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Michelle Fiegehen is the CEO of Yempo, a boutique offshoring company in three offshore locations. Now a permanent resident of the Philippines, she has lived and worked in the Philippines and India since 2009, building offshore capability for clients in Australia, United States, Canada, United Kingdom, Singapore, Dubai, South Africa and Hong Kong. In addition, she has established Social Media Solutions and 24x7 Solutions, providing high value services to clients around the globe. Personally, Michelle runs advocacies relating to animal welfare and catering.

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