Sous Vide Salmon Teriyaki with Avocado Cucumber Salad

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5 from 1 vote

Sous Vide Salmon Teriyaki with Avocado Cucumber Salad

A delicious and easy keto meal. Cooking sous vide ensures the salmon comes out perfectly cooked every time!

Course Main Course

Cuisine Japanese

Keyword dairy-free, fish, main, nut-free, salmon, sous vide, teriyaki

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 460kcal

Author Jenny Ross

Ingredients

Teriyaki Salmon

1/4 cup low sodium soy sauce gluten-free (full sodium will be too salty)
3 tablespoons monk fruit granulated
1/4 teaspoon fresh ginger finely grated
1 garlic clove minced
2 tablespoons rice vinegar
1/4 teaspoon xanthan gum optional
1 lb salmon fillets 2, 8 oz. each.

Cucumber Avocado Salad

1/2 Japanese cucumber quartered and sliced
1/2 avocado diced
1 teaspoon sesame oil
2 tablespoons rice vinegar
Pinch of salt
1/2 tablespoon monk fruit granulated
1/2 teaspoon chili garlic sauce optional
1 tablespoon furikake

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Instructions

In a small saucepan over medium-high heat, combine the soy sauce, monk fruit, ginger, garlic, vinegar and xanthan gum. Bring to a simmer, stirring until the monk fruit has dissolved, about 1 minute. Let cool to room temperature. Reserve 1/4 cup of the sauce.
Place the salmon fillets in separate ziplock bags and pour the remaining sauce into the bags, dividing evenly. Using the displacement method (submerge most of the bag in water, forcing the air out), remove air and seal the bag. Refrigerate for at least 1 hour or up to 4 hours.
Prepare a sous vide immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 126°F. Place the bags into the circulating water and cook for 30 minutes for medium doneness.
While the fish cooks, prepare the cucumber avocado salad by mixing all ingredients together. Let sit while fish finishes cooking.
Carefully remove the bags from the circulating water. Remove the fish from the bags. If your fish has skin on it, sear to crisp skin.
Spoon the warm sauce over the fish and serve with cucumber and avocado salad.

Notes

You can also slow roast the salmon at 275ºF in the oven for 15-20 minutes instead of cooking it sous vide. Brush with the extra sauce and a bit of oil before placing in the oven.

Nutrition