Salmon – 15-18m (the liquid left in the bag is the sauce, and is to be poured over the salmon)
Ginger Vegetables – 10m (discard liquid in bag after cooking)
Carrot Puree – 10m
Suggestion: You can chop cilantro up, and place it into the bag with the Miso butter sauce after you have plated the salmon, then sauce the plate with the herbs and butter, adds a nice layer of fragrance.
- Cut open the corner of the bag to the carrot puree, plate the puree as you wish.
- Cut open the bag to the ginger vegetables, dump as much of the liquid inside the bag out into the sink or garbage. Using tongs, place the vegetables in any fashion you would like.
- Cut open the bag of salmon, and using tongs or a spatula, very carefully take the fish out of the bag, place on top of the vegetables/puree. Then pour the remaining liquid in the bag overtop of the salmon, this is the miso sauce for the dish.