Russell Hobbs Master Slow cooker and Sous Vide is the best appliance you need this entertaining season. It allows you to experience the 3 very best of ways cooking, think of a slow-cooked pull apart pork shoulder for your mid-week Taco night with friends, a succulent and tender roast chicken using the Temperature Probe on the weekend with the family, or a perfectly cooked sous-vide salmon for Japanese “date-night” on Friday... The sous-vide cooking method requires food to be vacuumed sealed in pouches and cooked under temperature-controlled water bath to achieve the exact level of doneness & deliciousness 🤤🤤🤤🤤 and thanks to the Master Slow Cooker and Sous Vide, you will be cooking like professional chefs and upping your ISO-cooking skills in no time.

SERVES 3                PREP 5- 10 MINS               COOK 40 MINS

INGREDIENTS

• 3 x 250 g salmon fillet, pin boned

• 3 x 2cm slice ginger

• 3 tsp vegetable oil

• Salt, to taste

• 2 tsp vegetable oil to sear

• 1 spring onion, thinly slices

• Jasmine rice, to serve

• Steam asparagus, to serve

• Shichimi Togarashi (Japanese chilli powder), garnish

TERIYAKI SAUCE

• 125 ml soy sauce

• 100 ml mirin

• 100 ml sake

• 90 g caster sugar

• 20 g corn flour mix with 2 tablespoons of water

METHOD 

1. Season the salmon with salt in a zip lock bag or vacuum sealer bag.

2. Place a slice of ginger and add 1 tsp of vegetable oil into each bag.

3. Fill the ceramic bowl 2/3 full with warm water. Seal the bag with a vacuum sealer, or using the water displacement method. Place the airtight bags in the water, until the salmon is completely submerged.

4. Select ‘sous vide’, press the ‘up/ down’ arrows to set the temperature to 46°C. Press the ‘time/temp/ button and set the time for 40 minutes. Press ‘start’. The time of cooking will only start once the water reaches the desired temperature. The unit will sound with an audible beep when the cooking time is ready.

5. In the meantime, to make the teriyaki sauce combine soy sauce, mirin, sake and caster sugar in a small saucepan over medium heat. Stir for a few minutes until sugar dissolves. Cook at a gentle simmer. Slowly drizzle the corn flour mixture. Continue to stir for a few minutes and turn off heat. Set aside.

6. Heat a frying pan until hot. Take the salmon out of the bag and pat the skin dry. Cook skin side down until skin is seared evenly.

7. To serve, plate salmon on a plate and drizzle generously with the teriyaki sauce. Garnish with spring onion and shichimi togarashi. Served with jasmine rice and steamed asparagus or your favourite steamed vegetables.