top of page
Anchor 1

YOUR RECIPE FOR STEAM COOKING

  • Instagram
  • Facebook

Select a Category then Double click on an image

Poached Salmon Salad with Potatoes and Hard Boiled Eggs

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

Paul-Tang1_edited.jpg

Larissa Taboryski

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.

Watch Related Video

Lemon Cheesecake

OUR LATEST STEAM RECIPES

READ MY LATEST BLOG

How to Bake Rustic Fruit Tart in Convection

Slow roasted tomatoes bread olive oil

A rustic fruit tart is one of the easiest desserts to make and can be made year-round and the crust requires 4 ingredients!

March 25, 2023 at 6:48:22 PM

arrow&v

Slow Roasted Pork Shoulder

Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation.


As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results, place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.


Keep the temperature low and allow 3 - 4 hours, it will be well worth the

Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

1 pork shoulder 3 - 5lbs

1 small yellow onion, peeled and quartered

4 cloves garlic, peeled

1 tbsp ground cumin

1 tsp mild chili powder

1 tbsp dried mixed Italian seasoning

1 tbsp Kosher salt

Freshly ground pepper

¼ cup olive oil

1 tbsp apple cider vinegar

Preparation

Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C.

Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C.


Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.


Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.


Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.

Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.

Watch Related Video

bottom of page