Sous Vide Teriyaki Salmon (Easy Freezer Meal!)

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 ½ to 2 pounds salmon or salmon fillets, 1-inch thick

3 cloves garlic, minced (about 4 teaspoons)

1-inch piece ginger, peeled and minced (about 4 teaspoons)

¼ cup soy sauce or gluten-free tamari

¼ cup water

2 tablespoons brown sugar

2 tablespoons rice vinegar or white wine vinegar

½ to 2 teaspoons cornstarch, for thickening the sauce

Sliced green onions or chopped cilantro, to serve

subheading: Special equipment:

The Joule or other sous vide immersion circulator

Quart-sized freezer bag (I use Ziploc)

Directions at simplyrecipes.com

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