Your Recipe for Combi-steam Cooking

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Sous-Vide Salmon with Lemon and Thyme

Foods that have been vacuum sealed should be cooked within 24 - 48 hours, and the Combi-steam oven is the perfect tool to do so. Once cooked they can be refrigerated for a few days before begin eaten or frozen. Salmon cooks relatively quickly in the sous-vide mode and once cooked the fish can be removed from the bag and broiled before serving. The perfect combination of juicy tender fish with a crisp crust.

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Ingredients

1 lb piece boneless, skin-on salmon

2 tbsp olive oil

3 strips lemon peel

3 sprigs thyme

1/4 tsp Kosher salt

1/4 tsp cracked black pepper

Preparation

Heat the Combi steam oven in the Sous-Vide mode 135℉ degrees.


Season the salmon with salt and pepper. Place the salmon in a sous-vide safe bag and put the rest of the ingredients over the top. Vacuum seal the bag using the strongest seal.


Place the bag in the perforated pan and cook in the sous-vide mode 135 degrees for 30 minutes. Remove from oven, cut open the bag and place the salmon on a rimmed baking sheet.


Change the mode to Broil 450 degrees and place the oven rack in the upper part of the oven close to the broiler.  Broil the salmon for 5 minutes until slightly browned and crisped.


Serves 2

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Paul Tang

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Steamed Couscous Broccoli Salad with Almonds

Quick cooking grains such as couscous and bulgur can be cooked by pouring boiling water over them, covering the pan, and leaving the grain to absorb the water or you can cook them in the steam oven using the Steam-mode.  Of course, the benefit of using your steam oven is that you can cook some vegetables at the same time for an easy delicious salad or side dish.


If your oven doesn’t have small-sized pans to cook the ½ cup of couscous, use a small pyrex or other ovenproof casserole dishes.

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Larissa Taboryski

Ingredients

½ cup whole wheat couscous (I used the Trader Joe’s brand)

½ cup water

2 large broccoli crowns, florets, and some tender slices of the stem only

½ red onion, minced

½ cup dried cranberries

½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes)

½ cup toasted pepitas (toasted with the almonds)


Dressing

3 tbsp olive oil

3 tbsp mayonnaise

1 tbsp Dijon mustard

2 tbsp apple cider or golden balsamic vinegar

Preparation

Heat the steam oven in the steam mode at 212 degrees.


Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt.


Place the broccoli florets and stems in the perforated pan.


Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed.


Combine the remaining ingredients in a large shallow bowl and prepare the dressing.


Combine the dressing ingredients in a glass measuring cup, mix well and add a good pinch of sea salt and freshly ground pepper to taste.


Serves 4

Link: Orzo Pasta Salad Grilled Artichokes

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