My Cook: Sesame-Crusted Salmon

January 10, 2020

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Serves 4

Heat Up and Total Cook Time: 2 hours and 15 minutes

Active Time: 20 minutes

This Asian-inspired salmon dish gets its flavor from fresh scallions, tahini, garlic, ginger, and lime zest giving it a citrusy kick. Crusting the salmon in sesame seeds just before serving gives it a crunch that sous-vide alone can’t provide. Finally, the bok choy and rice round out the meal making it a complete and healthy dinner ready for you and your family when you get home. Feel free to replace the jasmine rice with brown rice or quinoa for a boost in fiber making this an even more wholesome meal.

Ingredients

  • 2 scallions, white portion minced, green portion sliced thin and set aside
  • 4 tsp grated lime zest plus 2 tsp juice
  • 4 tsp tahini
  • 2 tsp grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tsp brown sugar
  • 1 tbsp vegetable oil, divided
  • 4 tsp salt, divided, plus more to taste
  • 4 (4 to 6 oz) skinless salmon fillets
  • 8 oz baby bok choy, cut in half
  • 1 cup jasmine rice
  • ¾ cup sesame seeds
  • 4 tbsp teriyaki sauce or to taste

Instructions

In a small bowl add the white part of the scallions (put the green portion back in the fridge for later), lime zest, lime juice, tahini, ginger, 2 tsp brown sugar, 1 tsp vegetable oil, and 1 tsp salt. Whisk to combine. Add the salmon fillets to a vacuum seal bag and pour the marinade over. Coat the salmon with the marinade then vacuum seal the bag (here’s our DIY vacuum sealing guide). Place bag into a Suvie pan then cover with water, load into upper right zone of Suvie.

Place the bok choy in another Suvie pan and load into upper left zone. Pour rice and 2 tsp salt into a starch pan and load into starch zone.

Fill reservoir, enter My Cook > Multi-Zone settings and cook now or schedule.

My Cook > Multi-Zone Settings

Protein: 125°F, 45 minutes

Vegetable: 8 minutes

Starch: 20 minutes

After the cook, remove the salmon and bok choy from Suvie. Drain the excess water from the vegetable pan, toss bok choy with 1 tsp oil and 1 tsp salt. Return pan to Suvie and broil for 8-10 minutes.

Meanwhile, drain water from salmon and remove fillets from bag. Pour sesame seeds into a shallow bowl or plate and coat each fillet with sesame seeds. When the bok choy is done broiling, remove from Suvie.

To plate, divide the rice between four plates. Top with bok choy and salmon. Drizzle 1 tbsp teriyaki sauce over the salmon, bok choy, and rice then sprinkle the set aside sliced scallions over each plate.

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Stephanie Winter