This sweet and savory salmon dish is a delicious dinner that takes mere minutes to pull together. A simple glaze of oyster sauce is salty and sweet, which is always an irresistible combination, and it adds an umami-rich brininess that complements the salmon. A side of steamed spinach and rice rounds out this flavorful meal.
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Place vacuum sealed salmon in a Suvie pan, cover with water, and place in the top zone of Suvie. Place spinach in a separate Suvie pan, drizzle with sesame oil, and season with a pinch of salt. Place pan in the bottom zone of Suvie. Input settings, and Cook Now or Schedule. Bottom Zone: Sous Vide at 120°F for 1 hour, 30 minutes. Top Zone: Sous Vide at 120°F for 1 hour, 30 minutes.
Place 1 cup rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Rice, Long Grain, 1 Cup.
After the cook, remove salmon from packaging and pour off water from the pan. Pat salmon filets dry thoroughly. Place a roasting rack in the now empty pan (handles facing down) and arrange salmon on top. Glaze filets with oyster sauce and return to Suvie. Broil for 2-3 minutes or until fragrant, watching closely to avoid burning.
Divide rice, spinach, and salmon between plates. Garnish with sesame seeds and serve.
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