Perfectly succulent salmon, cut with a subtle tang of onion and ginger.
4 salmon fillets, skin removed, in 200g slices
1 bunch of spring onions
A few slices of sushi ginger
Serve with steamed rice. You can prepare this in advance and simply keep it warm in the oven while you cook the salmon.
SousVide cooking intensifies every nuance of flavour, so use the very best, freshest salmon you can find.