Salmon with miso-fennel salad from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 57) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

  • salmon fillets
  • fennel
  • ginger root
  • honey
  • pea shoots
  • white miso
  • shichimi togarashi
  • toasted sesame oil
  • EYB Comments

    Can substitute mâche or spinach for pea shoots, and toasted sesame seeds with cayenne pepper for shichimi togarashi.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mâche or spinach for pea shoots, and toasted sesame seeds with cayenne pepper for shichimi togarashi.

  • FritB on November 20, 2018

    I served it with mashed potatoes and spinach. Works very well with the dressing. The dressing I spiced up with sushi dressing

  • sosayi on October 20, 2017

    Very good, easy and light supper. I subbed mâche for pea shoots, as suggested, and other than being a dunderhead and completely forgetting the shichimi togarashi, I followed the recipe exactly. I did serve it with brown jasmine rice, and doubled the miso dressing so that I could drizzle some over the fish and rice. I was slightly skeptical that this recipe would all go together and be flavorful enough, but I loved it in the end.

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