Garlic Ginger butter suvee Salmon
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- Cook Time:
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- Fresh salmon filet skinned
- Tablespoon grated ginger
- Tablespoon grated garlic
- Tablespoon soy sauce
- Tablespoon sake or miram
- 2 tablespoons unsalted butter
- Sautéed broccoli florets
Put the ginger, garlic, soy, sake and butter in a large plastic freezer bag or in my case I used one of the vacuum bags that comes with the air extractor.
Take two 3 oz pieces of salmon filets and add them. Now either try to get as much air our as possible before sealing it or use your air extractor on the vacuum bag and remove as much air as possible. Now you will need a quick read thermometer as you will warm a pot of water to a perfect 149 degrees.
You need to maintain this temp while you’re cooking the contents this is a very important part of the method.
Submerge the bag into the water and cook for 12 min keeping that temp at 149 degrees by removing It from the heat and back on.
While its cooking take some small broccoli florets and sauté them in a pan with a little olive oil until just a little tender.
Now to plate put the florets on a plate, take out the salmon and break it into the natural filets that it has.
Put on top of the broccoli and spoon some of that sauce that is in the bad around and eat!
This baby is to die for, this is a perfect starter its rich is small portion but will really knock it home for your guests.