Hands Down the Quickest Way to Cook Salmon

Sous Vide Sesame Salmon With Soba Noodles

From Monica Lo, Nomiku [1]

For salmon:
2 (6-ounce) sashimi-grade salmon filets, with skin
Salt and pepper
1 teaspoon sesame oil
1 cup extra virgin olive oil
1 tablespoon fresh ginger, grated
2 tablespoons honey

For sesame soba:
4 ounces dry soba noodles
1 tablespoon grapeseed oil
2 cloves of garlic, chopped
1/2 head of broccoli
3 tablespoons tahini
1 teaspoon sesame oil
 2 teaspoons extra virgin olive oil
1/4 lime, juiced
1 stalk green onion, sliced
1/4 cup cilantro, roughly chopped
1 teaspoon toasted sesame seeds
Sesame seeds and lime wedges, for garnish

Set up sous vide water bath, and set temperature of the sous vide to 51°C (123.8°F). Generously salt and pepper salmon filets.
In a medium-sized mixing bowl, mix sesame oil, olive oil, ginger, and honey. In a quart-sized freezer-safe zip bag, add seasoned filets and seasoning mixture. Using the water displacement method [2], seal and sous vide at 51°C (123.8°F) for 20 minutes.
While the fish is cooking, prepare soba noodles according to package directions.
Meanwhile, in a skillet over medium-high heat, heat grapeseed oil. Stir-fry garlic and broccoli until soft, about 6-8 minutes.
In a small mixing bowl, whisk together tahini, sesame oil, olive oil, lime juice, green onions, cilantro, and toasted sesame seeds. Mix into cooked and drained soba noodles, and toss in stir-fried broccoli and garlic.
Heat a skillet over medium-high heat. Place a piece of parchment paper on the bottom of the skillet (the parchment paper will keep the skin from sticking to the pan). Turn up the heat to high, and transfer salmon to the pan, skin side down. Sear until skin is crisp, about 30 seconds to 1 minute.
Divide soba noodles into two bowls; top with salmon, sesame seeds, and a lime wedge.