Sous vide salmon and cabbage

Hello reader,

Tonight, I wanted something light.


  • Salmon
  • Cabbage
  • Carrot
  • Daikon
  • Vegetable stock
  • MSG
  • Pepper
  • Peanut oil
  • Sesame oil


  1. Season the salmon with MSG and store in a vacuum bag for a couple of nights in the refrigerator.
  2. Cook the salmon in a water bath at 50 °C for 30 minutes.
  3. Boil the vegetable stock.
  4. Julienne the carrot and daikon.
  5. Shred the cabbage.
  6. Put the cabbage, carrot, and daikon in a bowl and cover with boiling stock and leave for about 5 minutes.
  7. Drain the vegetables and toss in a hot frying pan with some peanut oil and finish with some sesame oil.
  8. Transfer the vegetables to a bowl and season with pepper.
  9. Serve with the salmon.
  10. Give thanks to the Lord.
  11. Split in half to have leftovers for lunch.
  12. Eat with chopsticks and a spoon.
Sous vide salmon with pickled cabbage, daikon, carrot, and Bird’s-eye chillies

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