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YOUR RECIPE FOR STEAM COOKING

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Steamed Salmon Salad Niçoise

Steaming Mode

The ingredients for this delicious salad include potatoes, eggs and green beans, all of which have to first be boiled. Salad Nicoise is typically served with canned tuna but gently steamed salmon can be substituted and cooked in the steam oven at the same time as the other ingredients.


The steam mode in a steam oven essentially replaces the need to boil, steam or blanch foods with boiling water in a saucepan making meal preparation much easier. 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.

Begin by cooking the potatoes and eggs 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
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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

Preparation

Heat the oven in the Steam mode 212 degrees, 100% Steam.


Begin by steaming the potatoes and eggs, place them in the perforated 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 on the oven rack. Set the timer for 8 minutes and cook until the potatoes are tender, 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.

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Larissa Taboryski

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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. 


Paul-Tang1_edited.jpg

Larissa Taboryski

PDF Recipe

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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