Roasted salmon and kumara
2 kumara (sweet potato), unpeeled, sliced into 1 cm rounds
60 ml (¼ cup) sesame oil
2 tbsp light soy sauce
60 g (¼ cup) Gochujang paste
2 garlic cloves, crushed
1 tbsp fish sauce
3 tsp honey
4 salmon fillets, skin off and pin boned (approximately 180 g each)
1 small red onion, thinly sliced
2 tbsp pickled ginger, shredded
60 ml (¼ cup) pickled ginger liquid
120 g mixed lettuce (mesclun)
½ bunch mint, leaves picked
½ bunch small shiso, leaves picked
2 limes, cut into thin wedges
Japanese mayonnaise (optional)
Roasted salmon and kumara
- Preheat the combi steam oven on Fan Plus at 200°C.
- Place the kumara rounds, 1 tablespoon of the sesame oil and half of the soy sauce into a bowl and toss to combine. Place in one layer on a universal tray lined with baking paper.
- Select Combi mode: Fan Plus at 200°C + 80% moisture. Place tray into the oven on shelf position 2 and cook for 20 minutes.
- Combine the remaining sesame oil, remaining soy sauce, Gochujang, garlic, fish sauce and honey in a large bowl, mix well to combine. Add salmon and gently coat with the sauce.
- Place the salmon on a universal tray lined with baking paper.
- After the kumara has cooked for 20 minutes, turn the kumara over and place the salmon in the oven on shelf position 3.
- Change the oven function to Combi Grill level 3 + 30% moisture and cook the salmon and kumara for a further 6 minutes, or until fish is just cooked.
- Slice kumara rounds into thick slices.
- Combine the red onion, pickled ginger and pickling liquid in a bowl and allow to stand for at least 5 minutes, or until the onion has softened.
- In a large bowl, combine the onion mixture with the lettuce, mint, shiso and the kumara slices.
- Serve salmon with the kumara salad, lime wedges and mayonnaise.
Hints and tips
- Mint, Thai basil or basil can be used if shiso leaves are unavailable.
- Instead of serving as salmon fillets, you can also flake the salmon into the salad.
- Extend or decrease the cooking time of the salmon, depending on the preferred degree of doneness.
- Gochujang is a Korean chilli paste. It can be found in Asian grocers and some supermarkets.
- Please note our recipes are developed using tablespoons that hold 20 ml (4 teaspoons).
- This recipe has been developed in our 45 cm combi steam oven. If you’re cooking in our 60 cm combi steam oven, follow steps 1-6 to roast the salmon and kumara, then move the universal tray to shelf position 4 when changing the function to Combi Grill (step 7). This will enable caramelisation of the salmon.