Multicooker Soy-Ginger Salmon
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 tablespoon sriracha
1-inch piece of fresh ginger, peeled and grated
2 garlic cloves, grated
2 (4 oz) skin-on, boneless salmon fillets
1 tablespoon toasted sesame seeds
1 tablespoon sliced green onions
Fill steel pot with about 5 inches of water (exact amount is not important, you just need to be able to fully submerge the salmon).
Press “Sous Vide” button once and use Up and Down arrow buttons to adjust temperature to 125°F. Press “Sous Vide” button again and use the Up or Down arrow buttons to adjust time to 30 minutes if salmon is 1-inch thick, or 45 minutes is salmon is closer to 1-1/2 inches thick.
Add soy sauce, toasted sesame oil, honey, sriracha, ginger, and garlic to a gallon-sized resealable freezer bag. Seal the back and shake to combine. Add salmon to bag. Remove as much air as possible from bag and seal.
When water reaches correct temperature, lower bag into pot.
When time elapses, use tongs to carefully remove bag from water. Carefully remove salmon from bag, and serve with sesame seeds and green onions.