[WARM 113ºF] 25 min + 20 min
2 salmon fillets (400 g), sushi-grade
2 teaspoons kosher salt
4 fresh basil leaves
4 sprigs fresh Italian parsley
50 g fresh basil leaves, washed and dried
50 g pine nuts, roasted
100 ml olive oil
2 cloves garlic
1 teaspoon kosher salt
1 pinch grated cheese
Pat dry salmon fillets with paper towels and sprinkle salt evenly. Place fresh basil leaves and Italian parsley evenly on top of salmon, wrap each fillet with plastic wrap and refrigerate overnight. Remove salmon from plastic wrap and pat dry using paper towels. Bring up to room temperature.
Add 4 tablespoons of water in the pot, lay parchment paper and cover. Set temperature at [WARM 113ºF] and press [START] to begin. Once you hear a beep, add fillets in the pot, cover and cook for 25 minutes. Flip the fillets, cover and cook for another 20 minutes. Gently remove fillets and transfer to the refrigerator to chill. Once chilled, cut to your preferred size.
For Basil Paste, add all ingredients except for basil leaves into a blender and puree. Add fresh basil leaves at the end and blend until smooth.
Place the salmon on plate, drizzle basil paste and serve.
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