CRUX Recipe Title
Sous-Vide Miso Salmon with Cilantro Chimichurri
Sous-Vide Miso Salmon with Cilantro Chimichurri
Sous-Vide Miso Salmon with Cilantro Chimichurri
Sous-Vide Miso Salmon with Cilantro Chimichurri
Sous Vide Professional Style Cooker

Product used

Sous-Vide Miso Salmon with Cilantro Chimichurri

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 4


Ingredients

Salmon:

  • 2 tbsp white miso paste
  • 2 tbsp rice wine vinegar
  • 1 tsp soy sauce
  • 1 tsp honey
  • 1 tsp sesame oil
  • 4 skinless salmon fillets, each 5 to 6 oz

Cilantro Chimichurri:

  • 3/4 cup loosely packed fresh cilantro
  • 2 green onions, sliced
  • 1/4 cup grapeseed oil
  • 3 tbsp rice wine vinegar
  • 2 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 tsp soy sauce
  • 1/4 tsp each salt and pepper
  • 1/4 tsp red chili flakes


methodology
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.

Tips:

  • Substitute parsley for cilantro if desired.
  • Sprinkle with toasted sesame seeds if desired.
  • Serve any remaining chimichurri as a dipping sauce, salad dressing or sandwich spread.