Nobu’s Slow-cooked Salmon
The end result from the slow cooking produces a salmon that is very soft and delicious and texture and the process creates its own juices which serve as a sauce. I have reduced the amount of butter in the recipe, in my view salmon doesn’t need so much added to it. It’s best to leave the salmon out of the fridge for a while to ensure even cooking.
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
- 4 salmon fillets
- 2tablespoons sake
- 2tablespoons light soy sauceor all-purpose Kikkoman
- 2tablespoons dashior 2 tablespoons water with a dash of dashi granules
- 2cm gingerfinely shredded or grated
- 40g unsalted butter
- 2cloves garlic
To serve:
- 200g mange toutor snow peas, thinly sliced
- olive oilfor sautéing
- salt and freshly ground pepper
- salad or baby cressfor garnish (optional)
Instructions
- Bring a pan of water up to 65° C and maintain the temperature with the aid of a thermometer. Place all the ingredients with the exception of the garnishing ingredients in a plastic boiling bag and seal. Immerse the bag in the water (keep it upright) and check the temperature with the thermometer to maintain a temperature of 65°C. Keep going for 12 minutes. Regulate the temperature by removing the pan from the heat if it becomes too hot and vice versa. Make sure no water enters the bag. It must remain completely waterproof.
- Meanwhile, saute the sliced mangetout or a snow peas quickly in the hot pan, in a little olive oil and season with salt and pepper. Divide the mangetout amongst 4 serving plates.
- Once the salmon is done, remove it carefully from the bag (it may be easier to transfer it to a dish first) and then place on top of the mangetout. Spoon a little of the juices from the bag around the salmon and garnish with cress.
Recipe Notes
Skin the salmon and then fry the skin in a frying pan with a dash of oil added. Keep the skin pressed against the pan to ensure good contact – that will help crisp the skin. It should only take a few minutes on each side. Drain on kitchen paper and then break into shards and serve.
