Andrew James AJ000596 Ultimate Sous Vide Package - Manual (Page 16)

16
Teriyaki Salmon
Serves 4
4 Salmon Fillets
2 tbsp Teriyaki Sauce
1 tsp grated ginger
1 tsp finely chopped garlic
1 tsp chilli flakes
1. Fill the Sous Vide with water and preheat to 56 ˚C.
2. Place Teriyaki sauce, ginger, garlic and chilli into a bowl and mix until
combined.
3. Pour over salmon fillets until fully coated and cover for 15 minutes.
4. Place into pouches and vacuum seal.
5. Place into the AJ Sous Vide and submerge in water.
6. Cook for 1 hour.
Serving suggestion:
Serve with noodles, coriander and a squeeze of lime.