YOUR RECIPE FOR STEAM COOKING
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Slow Roasted Salmon
Low Temperature Roasting
This technique works well with any meaty fish, just take care not to hurry the searing step by turning the fish too soon, otherwise, it will stick to the pan. If your Combi-steam oven doesn’t have a dedicated Low-Temperature mode then just use Combi-steam 180 - 200 degrees. For best results in a Convection oven use the Convection mode 180 - 200 degrees.
Ingredients
2 fillets of meaty fish such as salmon, halibut, sea bass or wild cod
1 tbsp unsalted butter
1 tbsp olive oil
½ lemon, juice only
Preparation
Pat the fillets dry with a paper towel and season with your preferred seasoning and a sprinkle of Kosher salt and freshly cracked pepper.
Heat the Combi-steam oven in the Low-Temperature or Combi-steam Mode 180 - 200 degrees. Or heat your Convection oven in the Convection mode to 180 - 200 degrees.
Heat an ovenproof skillet over moderate heat and when hot add the butter and oil. Carefully lay the fish into the pan and let it cook undisturbed for a few minutes. Gently lift one corner and if the fish releases easily then carefully turn each piece.
Now place the pan in the heated oven and cook for 6 - 8 minutes. Center cuts of very meaty fish may take up to 15 minutes to cook through. Don’t hurry the process the results are worth waiting for.
Squeeze the lemon juice over the fish and baste with the pan juices before serving.
Serves 2
Paul Tang
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
Larissa Taboryski
Ingredients
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Preparation
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6
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