Step 1

Set sous vide machine to 52C/125F.

Step 2

In a small bowl, mix white miso, soy sauce, honey, rice vinegar, ginger and sesame oil until combined.

Step 3

Place the salmon in a freezer bag with half of the miso ginger marinade, and remove the air through a vacuum sealer or the displacement method. Drop salmon in the bath for 45 minutes. Place the remaining half of the marinade in the fridge.

Step 4

Remove bag from bath. Gently take salmon out of the bag and pat dry with paper towels.

Step 5

Heat medium size skillet on high and add oil. Sear the fish skin side down for 1 minute while brushing the salmon with excess marinade. Flip the salmon and sear for 30 seconds - 1 minute fish side down. Remove from pan, serve and enjoy!