Sous Vide Miso Salmon with Asian Cauliflower
A delicious and sophisticated dish featuring tender sous vide salmon glazed with a savory miso marinade, paired with crispy roasted cauliflower tossed in an Asian-inspired sauce, and finished with a bright ginger-soy vinaigrette. Perfect for a special dinner at home.
25m
Prep Time
1h 15m
Cook Time
1h 40m
Total Time
Ingredientsparts
- 2 salmon filets
- 1 tsp miso paste
- 3 cloves garlic (finely chopped)
- 3 spring onions (thinly sliced)
- 1 tbsp ginger (grated)
- 1 tsp honey
- Sesame seeds
- 1 cauliflower
- 2 tbsp olive oil
- 3 tbsp soy sauce (or tamari)
- 1 tbsp honey or maple syrup
- 1 tsp ginger (freshly grated or powdered)
- 2 cloves garlic, pressed
- 1-2 tsp sambal badjak
- 4 tbsp olive oil
- 2 tbsp soy sauce
- Juice of 1/2 lime
- 1 tsp mirin
- 1 tsp ginger (grated)
- 1 spring onion (thinly sliced)
- 1/2 clove garlic (finely chopped)
Instructionsparts
Fill a pan or sous vide container with water. Set the sous vide device to 45°C and let the water heat up.
Combine the miso paste, pressed garlic, spring onion, ginger, and honey in a bowl and mix well.
Remove the salmon filets from the packaging and pat dry with paper towels. Rub the salmon filets with the marinade.
Place the salmon in a large resealable bag or sous vide bag and seal.
Place the bag in the preheated water bath and set the timer for 45 minutes.
When the salmon is done, remove it from the bag and pat dry.
Serve the salmon with the ginger-soy vinaigrette and sprinkle with sesame seeds.
Preheat the oven to 200°C and line a baking sheet with parchment paper.
Cut the cauliflower into florets, toss with olive oil, and season with salt and pepper. Roast for 15-20 minutes until lightly browned.
Mix the soy sauce, honey or syrup, garlic, ginger, and sambal badjak in a bowl.
Remove the cauliflower from the oven, toss through the sauce, and return to the baking sheet.
Roast for another 5-10 minutes until sticky and golden brown.
Garnish with fresh spring onion and sesame seeds.
Combine all ingredients in a bowl and stir well.
Taste and adjust seasoning. The vinaigrette can be prepared ahead of time.
💡Tips & Notes
- •**Serving suggestion:** Complement this dish with rice or a baked potato as an additional component.
- •The cauliflower and vinaigrette can be prepared while the salmon is cooking sous vide.
- •Use good quality soy sauce for the best flavor.