Ingredients
Scale
1 4-6 oz piece of fresh salmon
1/2 cup Here Carrot Sesame Miso dressing, plus 1 tbl more to toss salad
1 cups arugula
1/2 cup purple cabbage, chopped
1 carrot, sliced or cut into ribbons
1/8 cup edamame
2 tsp tablespoons black sesame seeds
Instructions
Preheat your sous vide to 110 degrees F.
Once the water temp is reached, combine fresh salmon and 1/2 cup here marinade in a ziplock bag. Attach bag to the side of the pot with a clip and let the salmon cook for 1 hour (for 1″ thick salmon)
While the fish is cooking, assemble the salad.
Notes
- Chop up spinach, purple cabbage
- Combine in large bowl with carrots and edamame.
- Toss with dressing, and mix until everything is evenly coated.
- Place into a bowl, top with salmon, and sprinkle with black sesame seeds.