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Ingredients
Salmon
-
4
skin-on salmon fillets (4 oz each)
-
1/2
teaspoon salt
-
1
tablespoon vegetable oil, if desired
Asian Sesame Sauce
-
1/4
cup reduced-sodium soy sauce
-
2
tablespoons packed brown sugar
-
1
teaspoon chili garlic sauce
-
1/2
teaspoon ground ginger
-
1
tablespoon lime juice
-
1/2
teaspoon toasted sesame oil
-
2
tablespoons finely minced green onion
-
1
teaspoon sesame seed
Special Equipment
-
Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
-
Sous vide machine
-
4
heat-safe quart-sized plastic vacuum storage bags for sous vide
-
Vacuum sealer
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-
Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 145°F.
-
Rub salmon with salt. Place 1 salmon fillet in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate salmon until ready to use. Once water reaches sous vide machine’s set temperature (145°F), lower prepared bags into water bath, and continue to heat at least 1 hour and up to 2 hours. Carefully remove bags from water bath. Cut open bags, and transfer salmon to plate; discard remaining liquid in bags, and pat fillets dry.
-
While salmon cooks, prepare Asian Sesame Sauce. In 1-quart saucepan, heat soy sauce, brown sugar, chili garlic sauce and ginger to simmering over medium heat. Reduce heat; simmer 2 to 4 minutes, or until thick enough to coat back of spoon. Remove from heat. Stir in lime juice and sesame oil. Stir in green onion and sesame seed. Brush salmon fillets with sauce.
-
If desired, to sear salmon after sous vide cooking: Gently rub flesh side of fillets with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add fillets; cook flesh side down 1 minute 30 seconds to 2 minutes or until just browned. Brush salmon fillets with sauce.
-
To cook salmon from frozen: Label bags with contents, date and add the uncooked salmon to the bag. Freeze up to 3 months. Cook frozen salmon according to recipe, increasing cook time to at least 1 hour 30 minutes and up to 2 hours 30 minutes.
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220
Calories
12g
Total Fat
21g
Protein
9g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size:
1 Salmon Fillet and about 4 teaspoons Sauce
- Calories
- 220
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 940mg
- 39%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 9g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 21g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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