Ingredients

The following ingredients have 4 Servings
  • 16 ounces salmon (divided into 2-4 portions)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 1 teaspoon avocado oil ( or other high heat cooking oil)
  • 2 tablespoons white miso paste
  • 2 tablespoons white wine
  • 4 tablespoons pineapple juice

Instruction

  • Heat a sous vide water bath to 115F degrees.
  • Coat the salmon portions with olive oil and salt.
  • Place in a vacuum sealable bag, ensuring the portions don't touch.
  • Vacuum seal and place in the water bath for 45 minutes.
  • Remove bag from water bath and gently remove salmon from the bag to avoid it breaking into pieces.
  • Heat a skillet over high heat. Add 1 teaspoon avocado oil.
  • Add the salmon, skin side down, and sear for 30-60 seconds, until the skin has crisped.
  • Remove and serve drizzled with pineapple miso glaze and chunks of pineapple (optional). The pineapple helps to cut the richness of the salmon. Highly recommend it for serving.