Courtesy of Stephane Lemangnen (zencancook.com)
For the cured salmon belly:
1 pound (454 g) King salmon belly
1/4 cup (60 ml) dark amber maple syrup
1/4 cup (60 ml) soy sauce
For the stir-fry and soy ginger vinaigrette:
4 ounces (114 g) soy beans, blanched
4 ounces (114 g) boiled peanuts
4 ounces (114 g) shimeji mushrooms
salt and pepper to taste
¼ cup (60 ml) rice vinegar
3 tablespoons (45 ml) maple syrup
¼ cup (60 ml) soy sauce
1– inch (2.5 cm) piece fresh ginger – peeled and finely grated
½ cup (120 ml) peanut oil
To finish the dish:
1 charcoal grill
Fleur de sel
1. First, cure the salmon belly
a. Combine the soy sauce and the maple syrup in a small bowl.
b. Put the salmon belly into a cooking pouch or zip-closure bag and pour the mixture over it.
c. Seal the pouch and marinate, refrigerated, for 24 hours.
2. When ready to cook, fill and preheat the SousVide Supreme to 122F/50C.
3. Remove the salmon from the marinade; discard the marinade.
4. Put the salmon belly into a clean cooking pouch and vacuum seal. (Vacuum on low if your sealer has this setting.)
5. Submerge the pouch in the water and cook for 20 minutes.
6. Meanwhile, prepare the stir-fry and soy ginger vinaigrette:
a. In a stir-fry pan heat some peanut oil.
b. In a bowl, combine the blanched soy beans, the boiled peanuts and the shimeji mushrooms.
c. Season with salt and pepper and stir-fry for 30 seconds.
d. Add the pickled eggplant (found at Japanese stores) and cook for a few seconds more.
e. Keep warm.
f. Combine the rice vinegar, the maple syrup, the soy sauce and the grated ginger in a small bowl. Add the peanut oil and whisk until emulsified. Set aside.
To finish the dish:
- Prepare a charcoal grill outdoors or in a very well-ventilated place.
- When the fire has subsided and the coals are red hot place a grill on top.
- Grill the salmon on the hot coals until nicely caramelized on the outside.
- Sprinkle with fleur de sel.
- Serve with the soy bean stir-fry and the soy-ginger vinaigrette on the side.