Ingredientsparts
- 2 salmon fillets, skin-on
- Neutral oil, e.g. sunflower or peanut
- Noodles of choice, e.g. udon or soba
- Mix of shiitake and shimeji (beech) mushrooms
- 1 zucchini, shaved into ribbons
- handful of shelled edamame
- Soy sauce (to taste)
- Gomasio, for finishing
Instructionsparts
Cut a piece of parchment paper to the size of the salmon. Brush the salmon very lightly with neutral oil and place it skin-side down on the parchment.
Vacuum seal the salmon together with the parchment (the parchment keeps the delicate flesh from sticking to the bag).
Preheat the sous-vide bath to 43-45°C and cook the salmon for 30-40 minutes.
Remove from the bag and peel the skin off in one motion; it releases easily after sous-vide cooking.
Pat the top of the salmon completely dry with paper towels and brush with a drop of oil.
Place the salmon on a metal tray or stainless-steel pan (do **not** use a non-stick pan). Use a culinary blowtorch to sear the top until golden brown and sizzling.
Cook the noodles according to the package instructions, then drain and set aside.
Heat a pan over high heat and sear the mushrooms hard and fast until well coloured.
In the final minute, add the zucchini ribbons and edamame and toss briefly to warm through.
Deglaze the pan with a splash of soy sauce and toss the cooked noodles through the vegetables.
Divide the noodles and vegetables between two warm bowls.
Place the torched salmon on top and sprinkle generously with gomasio.
💡Tips & Notes
- •The 43-45°C range gives a buttery, almost translucent texture. Push up to 50°C for a firmer, more traditional flake.
- •Drying the salmon well before torching is essential for proper colour; any surface moisture will steam instead of sear.
- •A stainless-steel surface reflects the torch heat back into the fish; non-stick coatings can scorch and release fumes.
- •Swap edamame for sugar snaps or broad beans if you can't find them.