Salmon with Balsamic Vinegar Sauce
Approx. 45 min
Salmon (rinsed and pat dried)1 pc (~300 g)
Olive OilTo Taste
Black Pepper1/8 tsp
Balsamic Vinegar3 tbsp
Brown Sugar40 g (adjust to taste)
Light Soy Sauce2 tsp
Lock the Circulator onto the water container. Set the temperature to 56°C.
Cut the salmon in half. Apply seasonings on both sides evenly. Coat with olive oil.
Put the fish into the vacuum zipper bag. Seal with the Vacuum Sealer.
When the water reaches the desired temperature, place the bag into the water bath. Cook for 40 minutes.
Bring the sauce ingredients to a boil with olive oil. Remove from heat when the sugar completely dissolves.
Remove the fish from the bag and pour the balsamic vinegar sauce on top. Serve hot.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference