Sous Vide Sesame Salmon with Soba Noodles

Cook time: 20 minutes sous vide

Serves 2


For Salmon

  • 2 6oz Sashimi-Grade Salmon Filets, with skin
  • 1 Tablespoon Grated Fresh Ginger
  • 1 tsp Sesame Oil
  • 2 Tablespoon Honey
  • 1 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 1 tsp Toasted Sesame Seeds

For Sesame Soba

  • 2 Garlic Cloves – chopped
  • 3 Tablespoons Tahini
  • 1 tsp Sesame Oil
  • 2 tsp Extra Virgin Olive Oil
  • ¼ Lime – juiced
  • ½ Head of Broccoli
  • 2 servings Dry Soba Noodles
  • 1 stalk Green Onion – sliced
  • ¼ cup Cilantro – rough chop
  • 1 tsp Toasted Sesame Seeds
  • 1 Tablespoon


  1. Set up Nomiku water bath and turn temperature to 51°C (123.8°F).
  2. Generously salt and pepper salmon filet.
  3. In a medium sized mixing bowl, mix sesame oil, olive oil, ginger, honey. In a quart sized freezer-safe zip bag, add seasoned filets and seasoning mixture.
  4. Using the water displacement method, seal, and sous vide at 51°C (123.8°F) for 20 minutes.
  5. While the fish is cooking, prepare soba noodles according to package. In a skillet, stir-fry garlic and broccoli in some grapeseed oil until soft.
  6. In a small mixing bowl, mix tahini, sesame oil, olive oil, lime juice, green onions, cilantro, and toasted sesame seeds. Mix into soba noodles and add stir-fried broccoli and garlic. 
  7. On a medium-hot skillet place a piece of parchment paper, turn to high, and remove salmon from bag. Sear skin side down until skin is crisp. The parchment paper will keep the skin from sticking to the pan.
  8. Top soba noodles with salmon, sesame seeds, and a lime wedge. Enjoy!

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