Crispy Topped Salmon, Asian Style Vegetables & New Potatoes
- Contains celery
- Contains Soy
- Contains Fish
- Contains sesame
Prepared with
Ingredients
- 24.5oz baby new potatoes, cut into half or quarters if large
- 8.75fl. oz water
- 1 tsp salt
- 7oz carrots, cut into thin sticks 7cm by 0.5cm
- 2 sticks celery, cut into thin sticks 7cm by 0.5cm
- Zest and juice of 1 lime
- 1 tbsp sesame seed oil
- 1 tbsp soy sauce
- 2cm cube ginger, grated
- Pinch chilli flakes
- 1 tsp caster sugar
- 4 (approx 4.55oz each) salmon fillets
- 0.7oz dried breadcrumbs
- To taste salt and ground black pepper
Instructions
Step 1
In a shallow dish, place lime zest, lime juice, oil, soy sauce, ginger, chilli and sugar. Stir well to combine. Add the salmon and turn to fully coat. Leave to marinate for 10 minutes. Remove salmon (reserve marinade) and sprinkle breadcrumbs over each fillet. Press breadcrumbs firmly into fish to coat. Season to taste
Step 2
Put potatoes, water and salt in the bottom of the pot. Stir together
Step 3
Place the bottom layer of the reversible rack in the lower position
Step 4
Place carrots and celery and fish marinade in the Multi-Purpose Tin and cover with lid. Place on top of rack and drop the top layer through the reversible rack handles. Carefully place the salmon on the top rack layer
Step 5
Close the lid and move slider to the COMBI-STEAM position. Select STEAM MEALS, set temperature to 170°C, and set time to 8 minutes. Press START/STOP to begin, (the display will show PRE for
approximately 11 minutes as it steams, then the timer will start counting down)
Step 6
When cooking is complete, carefully remove the entire rack with the salmon and vegetables
Step 7
Drain the new potatoes, then serve with salmon and vegetables