Sous Vide Miso-Marinated Salmon
We were able to achieve fish that was silky and moist but still had that contrasting caramelized crust by cooking the salmon sous vide at an especially low temperature before putting it under the broiler.
We were able to achieve fish that was silky and moist but still had that contrasting caramelized crust by cooking the salmon sous vide at an especially low temperature before putting it under the broiler.
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