Salmon with teriyaki sauce and confit potatoes | Cooking Lovers
A feast for your palate, full of flavour and juiciness. Cooked under vacuum with the sous-vide technique and steamed at low temperature in the SteamGourmet oven.
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Cooking tools:
- Vacuum sealer
- Vacuum bag
- Oven
- Stove
- Cast iron skillet
- Chef's knife
- Cutting board
- Pastry brush
- Plate
Ingredients
- Salmon Ionins 2
- Teriyaki sauce
- Slices of lemon 2
- Slices of fresh ginger 2
- Slices of fresh ginger 200 g
- Olive oil 100 ml
- Fresh sage
- Fresh dill
- Fresh thyme
- Salt
- Pepper
- Yoghurt or tartar sauce
- Rugula
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