Sous Vide Salmon

4 servings | 5-min prep time | 1-hr, 35-min total time

Salmon & Marinade

¼ cup (60 mL) reducedsodium soy sauce 2 tbsp (30 mL) rice vinegar 2 tbsp (30 mL) honey 1 tbsp (15 mL) sesame oil 1 tsp (5 mL) fresh ginger, peeled and grated (or ¼ tsp/1 mL dried) ½ tsp (2 mL) garlic powder 4 skin-on salmon fillets (6 oz./175 g each), patted dry 1 green onion, thinly sliced

Asparagus

1 bunch asparagus, trimmed 1 tbsp (15 mL) olive oil 1⁄8 tsp (0.5 mL) salt

Directions

1. Fill the inner pot of the Deluxe Multi

Cooker to the 1/2 fill line with water. Lock the lid and select . Set to 120°F (49°C) and the timer to 60 minutes; press and hold .

2. Combine the marinade ingredients in a small bowl. Place the salmon in a single layer in a gallon-sized resealable plastic or silicone bag; pour in the marinade, remove the air, and seal. Refrigerate.

3. When you hear three beeps and Add is displayed, open the lid and submerge the bag with the seal above the water. Lock the lid. Press .

4. Combine the asparagus, oil, and salt in a large bowl. Place the asparagus on a large sheet pan. 5. Five minutes before the sous vide timer is up, place the oven rack 2–5" (5–13 cm) from the broiler and preheat on high. When the timer is up, press . Carefully remove the bag from the water. Drain the marinade from the bag.

6. Place the salmon on the sheet pan with the asparagus. Broil for 3–5 minutes or until the salmon is slightly golden brown and the asparagus is tender. You can remove the salmon and continue broiling the asparagus for 3–4 minutes if you like it more cooked. Sprinkle the green onion over salmon before serving.

Cook’s Tip

Keeping the skin on the salmon helps hold the fillets together while cooking. After broiling, you can immediately remove the skin while the fish is hot if you’d like.

U.S. nutrients per serving: Calories 480 , Total Fat 30 g, Saturated Fat 6 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 15 g, Fiber 2 g, Sugars 11 g (includes 9 g added sugar), Protein 38 g