1. Combine maple syrup and tamari and place into a large vacuum bag with salmon. Place in the vacuum sealing drawer and Vacuum on level 3 and Seal on level 3.
2. Place into the steam oven on a wire rack and Steam at 55°C for 35 minutes. Set aside.

1. In an unperforated steam container, combine the water and miso paste together, stir well. Add in quinoa. Steam at 100°C for 20 minutes.

1. Combine all ingredients in a glass jar with lid. Shake well.

1. Preheat Oven on Fan Grill at 200°C.
2. Coat pumpkin in half the olive oil and toss with sesame seeds. In a separate bowl, combine zucchini and remaining oil.
3. Spread pumpkin and zucchini evenly onto a universal tray on shelf level 4.
4. Grill for 17 minutes. Add the pumpkin seeds to the tray and cook for a further 3 minutes.
5. In a bowl, arrange pumpkin, zucchini, quinoa and sprouts to form a circle.
6. Place the salmon in the middle on top, and then sprinkle with pumpkin seeds. Serve with the dressing on the side.

41°C – firm texture, like sashimi

43°C – Soft and buttery texture

46°C – looks translucent, flesh starting to flake

49°C – very moist and tender.

55°C – our preferred temperature for this dish. Fish is firm, moist and flaky.

• Salmon can be marinated for up to 24 hours prior to cooking.
• For softer textured quinoa, Steam for an additional 5 minutes.
• Talk to your fishmonger about which salmon is most sustainable, we used NZ king salmon in this dish.