80 ml (⅓ cup) tamari or soy sauce
80 ml (⅓ cup) maple syrup
4 skinless salmon fillets, approximately 100 g each)
185 ml (¾ cup) water
1 tbsp white miso paste
100 g (½ cup) quinoa
1 tbsp maple syrup
1 tbsp Siracha sauce
2 tbsp rice wine vinegar
80 ml (⅓ cup) grapeseed oil
300 g pumpkin, approximately 3cm diced
300 g zucchini, cut into large chunks
2 tbsp olive oil
40 g (¼ cup) pumpkin seeds
2 tbsp sesame seeds
20 g snow pea sprouts
1. Combine maple syrup and tamari and place into a large vacuum bag with salmon. Place in the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3.
2. Place into the steam oven on a wire rack and Steam at 55°C for 35 minutes. Set aside.
1. In an unperforated steam container, combine the water and miso paste together, stir well. Add in quinoa. Steam at 100°C for 20 minutes.
1. Combine all ingredients in a glass jar with lid. Shake well.
- Preheat Oven on Fan Grill at 200°C.
- Coat pumpkin in half the olive oil and toss with sesame seeds. In a separate bowl, combine zucchini and remaining oil.
- Spread pumpkin and zucchini evenly onto a universal tray on shelf level 4.
- Grill for 17 minutes. Add the pumpkin seeds to the tray and cook for a further 3 minutes.
- In a bowl, arrange pumpkin, zucchini, quinoa and sprouts to form a circle.
- Place the salmon in the middle on top, and then sprinkle with pumpkin seeds. Serve with the dressing on the side.
Sous-vide salmon guide
41°C – firm texture, like sashimi
43°C – Soft and buttery texture
46°C – looks translucent, flesh starting to flake
49°C – very moist and tender.
55°C – our preferred temperature for this dish. Fish is firm, moist and flaky.
Hints and tips
- Salmon can be marinated for up to 24 hours prior to cooking.
- For softer textured quinoa, Steam for an additional 5 minutes.
- Talk to your fishmonger about which salmon is most sustainable, we used NZ king salmon in this dish.