Confit salmon with teriyaki suace

這是準備改良後推出的菜
把日餐用西式的方式演繹

Ingredient
For cure salmon
180g Salmon  (skin off)
1 tsp Lemon zest
1 tbsp dill, chopped
1 tsp sugar
White pepper a pinch
Salt a pinch

50 ml olive oil

Teriyaki sauce
100ml Cooking sake
100ml Mirin
100ml Soy sauce
100g sugar
10g honey

Equipment
Thermometer
or
Sous vide bath

1. Mix all ingredient and rub on the salmon evenly. Cured overnight.
2. Use paper towel clean the marinade.
3. Prepare sous vide bath set up 42 degree, meanwhile put the salmon in the vacuum bag with olive oil. Once the reach the target temperature, bring the bag in the bath for 25 mins.
4. Prepare a cold water. When the sous vide finish, put the fish in the cold water.


For teriyaki sauce
1. Boiling the sake and mirin first. Once boiling, flaming the pot with a lighter.
2. Add soy sauce and boil again.
3. Add sugar and honey.
4. Reduce to the consistency what you like with small heat.
5. Warm up the salmon  and sauce before serve.

Ps. Use a pot on stove with small heat. Use a thermometer to control the temperature carefully if you have no sous vide bath. The temperature no higher than 42 degree.