the Breville Test Kitchen
Turbo Farmed Atlantic Salmon Teriyaki with Sesame Broccolini
Restaurant-style Asian salmon, infused with the signature sweet savoury flavours of teriyaki. Cooked Turbo sous vide in up to half the time, then glazed and caramelised for a glistening finish.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
This recipe is tuned in for Breville+. Download the app and let Autopilot take the guesswork out of cooking, using our visual doneness selector.
45 mins total time
20 mins active time
Easy
Serves 2
Ingredients
Measurements:
For the teriyaki glaze
2 tbsp light soy sauce
2 tbsp sake
2 tbsp mirin
1 tbsp rice vinegar
3 tbsp honey
1 tbsp finely grated fresh ginger
2 cloves garliccrushed
1 tsp sesame oil
For the salmon
2 farmed Atlantic salmon filletsskinless, approximately 200g each
½ tsp Coarse salt
2 tsp oil
½ tbsp neutral flavoured oilto sear
1 tbsp unsalted butter
Lemon wedgesto serve
1 tsp toasted sesame seeds
1 green onionsliced
For the sesame broccolini
4 cups (1 liter) water- 1 tsp Coarse salt
1 bunch broccoliniapproximately 180g, trimmed, cut into 5cm lengths
- 1 tbsp sesame oil
Instructions
- 1Combine the soy sauce, sake, mirin, vinegar, honey, ginger, garlic and sesame oil in a small saucepan. Bring to a simmer over medium heat, then simmer for a few minutes, until reduced by half. Remove from the heat and cool to room temperature before using.
- 2Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered. Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
- 3Place the salmon fillets in a microwave-safe, zip-lock freezer bag, side by side, ensuring the fillets are separated. Sprinkle with salt, add the oil and 1 tablespoon of the cooled teriyaki glaze. Reserve the remaining glaze for searing.
- 4In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your salmon. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
- 5Pour the water into a medium saucepan and bring to a boil over high heat. Add the salt and broccolini. Cook for 2 minutes, or until tender with a little crunch. Add the sesame oil, stir and drain.
- 6When the timer signals that the salmon is done, carefully remove the bag from the water. Remove the fillets from the bag and place on a cooling rack set over a tray to drain away any excess water. Generously brush the top with the reserved teriyaki glaze.
- 7Heat a cast iron skillet or heavy-based frying pan over medium-high heat. Once heated, place a sheet of baking paper in the frying pan and add the oil and butter. Add the salmon to the pan, glazed side down. Glaze the side facing up and sear for approximately 1 minute on each side.
- 8Place the glazed salmon on a serving plate with the broccolini. Serve sprinkled with the toasted sesame seeds and sliced green onion.
