INGREDIENTS
Herbed potatoes
1.2 kg red potatoes, sliced
1 brown onion, sliced
¼ cup (60 ml) white wine vinegar
60 g butter, melted
1 tbsp Dijon mustard
¼ cup chopped dill leaves
¼ cup chopped parsley leaves
sea salt and cracked black pepper
watercress and lemon wedges, to serve
Pistachio crusted salmon
4 x 160 g salmon fillets, skin removed
¼ cup (12 g) chopped dill leaves
2 tsp finely grated lemon rind
1½ tbsp Dijon mustard
2 tsp honey
1½ tbsp salted capers, rinsed and chopped
⅓ cup (45 g) pistachio nuts, roughly chopped
METHOD
- Preheat the combi steam Pro oven on the Combi mode: Fan Plus at 220°C + 50% moisture.
- Place potatoes and onion into a large deep-sided metal baking dish. Cook for 30 minutes or until soft.
- Combine the vinegar, butter, Dijon mustard, dill, parsley, salt and pepper. Remove potatoes from the oven and evenly pour the over the potatoes.
- Return to the oven and cook for a further 10 minutes or until just tender.
- Whilst the potatoes are cooking prepare the salmon. Combine the dill, lemon rind, Dijon mustard, honey, capers and pistachios and spread over the tops of the salmon.
- Remove from the potatoes from the steam oven and top with the pistachio crusted salmon.
- Cook for 5–6 minutes or until cooked to your liking.
- Transfer onto plates and serve with watercress and lemon wedges.
APPLIANCE / FUNCTION
Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name
is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.
