Ingredients
-
2 salmon fillets
-
2 little beetroots
-
150g brussels sprouts
-
1 tbsp of olive oil
-
a pinch of salt
-
a pinch of black pepper
-
1 tbsp of sesame seeds
-
1 tbsp of maple syrup
-
2 tbsp of soy sauce
-
2 slices of lemon
-
1 tbsp of fresh thyme
Directions
Quick and easy asian-style steamed salmon recipe with betroot and brussels sprouts.
Ingredients
Adjust Servings:
| 2 salmon fillets | |
| 2 little beetroots | |
| 150g brussels sprouts | |
| 1 tbsp of olive oil | |
| a pinch of salt | |
| a pinch of black pepper | |
| 1 tbsp of sesame seeds | |
| 1 tbsp of maple syrup | |
| 2 tbsp of soy sauce | |
| 2 slices of lemon | |
| 1 tbsp of fresh thyme |
Steps
|
1
|
Wash the brussels sprouts and cut them in half. |
|
2
|
Then peel the beetroots and chop them. |
|
3
|
Season the vegetables with soy sauce, maple syrup, olive oil, salt, pepper and sesame seeds. Mix them. Then, select the COMBI 1 (Microwave + Grill) program and roast the vegetables for 15 minutes or until they look golden and crunchy. |
|
4
|
Fill the water tank of your Steam Oven. |
|
5
|
Drizzle the salmon with olive oil. Add a slice of lemon, fresh thyme and a pinch of salt. Place the salmon on the grill tray. Select the COMBI 4 (Steam + Microwave) program and cook it for 18-20 minutes, until it looks steamed and pink coloured on the surface and has a crispy skin. |
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