Your Recipe for Combi-steam Cooking

Select a Category then Double click on an image

  • Instagram
  • Facebook

Poached Salmon Salad Nicoise

If your oven has a large perforated pan you can cook the potatoes, eggs and green beans all on the same pan. Begin by cooking the potatoes and eggs and set the timer for 12 minutes. Then add the green beans and salmon to the oven and set the timer for another 8 minutes. The salmon is best cooked in a small solid pan or on a rimmed ¼ size baking sheet.

May 16 - 2021-58.jpg

Ingredients

1 - piece salmon, approx 1lb

1 - small lemon, halved, one half sliced

¼ - teaspoon herbs de Provence

1lb - small red or golden potatoes, cut into quarters

2 - large eggs

½ - lb French style green beans

¼ - red onion, finely minced

½ - cup Mediterranean black olives


Dressing


4 - tablespoons olive oil

1 - tablespoon red wine vinegar

½ - teaspoon Dijon mustard

Sea Salt and freshly ground pepper to taste

Serves 4 - 6

Preparation


Begin by steaming the potatoes and eggs, place them in the solid pan and set the timer for 12 minutes.  Meanwhile, trim the green beans and prepare the salmon.


Place the sliced lemons in a small solid pan and add enough water to just cover the bottom of the pan, add the salmon and season with the herbs and a sprinkle of kosher salt. After 12 minutes add the green beans to the perforated pan and slide the solid pan with the salmon into the oven.


Set the timer for 8 minutes and cook until the potatoes are tender, and the green beans crisp tender and the salmon just set. Immerse the eggs into cold water to cool them down.


Let the potatoes cool slightly before combining with the chopped onion and the dressing while still warm. Fold in the green beans and olives then peel the eggs and cut into quarters.


Place the potatoes and vegetables in a shallow serving bowl, scatter the cherry tomatoes on top and garnish with the eggs.


The salmon can be served on the side or flaked and combined with the vegetables.

Paul-Tang1_edited.jpg

Larissa Taboryski

Watch Related Video

arrow&v

Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

Paul-Tang1_edited.jpg

Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

Watch Related Video