The smallest dash of sweet soy and butter really maintained the integrity of the fish in this preparation – I felt that garlic and ginger, as tasty as they are, would have overpowered the delicate richness of this beautiful fillet. I think I made the right decision.
The salmon melts in the mouth. I don’t know how else to describe this. If you have ever had salmon sous vide then you already know. For those that haven’t – imagine the fish melting in your mouth like warm butter. That may not sound appealing but trust me when I say that it is a life-altering experience.