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1. Set up CRUX Sous-Vide according to owner’s manual. Preheat CRUX Sous-Vide to 140°F for well done (or refer to manual for temperatures and desired doneness).
2. Salmon: Stir together miso, vinegar, soy sauce, honey and sesame oil; toss with salmon. Seal each fillet in vacuum bags or resealable plastic bags, removing as much air as possible from bags. Place in water, making sure bags are fully submerged; set timer to 30 minutes.
3. Cilantro Chimichurri: Meanwhile, in food processor, blend together cilantro, green onions, oil, vinegar, ginger, garlic, soy sauce, salt, pepper and chili flakes until combined. Spoon over salmon fillets.