the Breville Test Kitchen

Salmon Teriyaki with Sesame Broccolini

Name: Salmon Teriyaki with Sesame Broccolini
Cook time: 1200 s
Total time: 2700 s
Yield: Serves 2
Ingredients: 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 garlic - minced; 1 tsp sesame oil; 2 farmed Atlantic salmon fillets - skinless, approximately 7 oz each; ½ tsp kosher salt; 2 tsp oil; ½ tbsp neutral flavored oil - to sear; 1 tbsp unsalted butter; Lemon wedges - to serve; 1 tsp toasted sesame seeds; 1 green onion - sliced; 4 cups (32 fl oz) water; 1 tsp kosher salt; 1 bunch broccolini - approximately 6 oz, trimmed, cut into 2-inch lengths; 1 tbsp sesame oil

Restaurant-style Asian salmon, infused with the signature sweet savory flavors of teriyaki. Cooked sous vide, then glazed and caramelized for a glistening finish.

The HydroPro™ Plus

+1 more appliance

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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 garlic
minced
1 tsp sesame oil

For the salmon

2 farmed Atlantic salmon fillets
skinless, approximately 7 oz each
½ tsp kosher salt
2 tsp oil
½ tbsp neutral flavored oil
to sear
1 tbsp unsalted butter
Lemon wedges
to serve
1 tsp toasted sesame seeds
1 green onion
sliced

For the sesame broccolini

4 cups (32 fl oz) water
1 tsp kosher salt
1 bunch broccolini
approximately 6 oz, trimmed, cut into 2-inch lengths
1 tbsp sesame oil

Instructions

1
To make the teriyaki glaze, combine the soy sauce, sake, mirin, vinegar, honey, ginger, garlic and sesame oil in a small saucepan. Bring to a simmer over medium heat, then cook for a few minutes, allowing it to reduce by half. Remove from the heat and cool to room temperature before using.
2
Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.
3
Place the salmon fillets in a microwave-safe, zipper-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. You can either place the bagged salmon fillets in the water bath or refrigerate until the water has preheated.
4
To customise the cook: Select Sous Vide Toolbox from the main menu. Select Fatty Fish, then select the cut shape that best matches your salmon fillets. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.
5
Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.
6
To prepare the sesame broccolini, pour 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 to the water. Drain the broccolini and allow to cool.
7
When 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. Brush the top generously with the reserved teriyaki glaze.
8
Heat a cast iron skillet or heavy-based frying pan over medium-high heat. Once heated, place a sheet of parchment paper in the 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.
9
Place the glazed salmon on a serving plate with the broccolini. Serve with lemon wedges and sprinkle with the toasted sesame seeds and sliced green onion.