This post is brought to you in partnership with Joule: Sous Vide by ChefSteps.
After cooking salmon sous vide, I am convinced that this is the only way that salmon — and all fish, really — should be cooked. Period. Full stop. Forever and ever. For reasons which will shortly become clear.
But perfectly cooked salmon isn’t the only thing this recipe has going for it. No, the other attraction is that this sous vide recipe makes an outstanding freezer meal.
Having a few of these teriyaki salmon fillets prepped in the freezer and ready to cook sous vide is a lifesaver on nights when other dinner plans go awry.
Continue reading "Sous Vide Teriyaki Salmon" »