INGREDIENTS
Crispy skin salmon
3 x 200 g salmon portions, skin on
Grapeseed Oil
Salt flakes
Japanese rice
400 g sushi rice
600 ml water
To serve
Seaweed salad or Turmeric miso salad
Japanese mayonnaise
Cucumber, sliced
METHOD
Crispy skin salmon
- Preheat oven on Full Grill setting 3 for 10 minutes.
- Place salmon, skin side up on baking paper on a grilling and roasting insert, placed in the universal tray. Ensure the baking paper is tucked under the salmon so that it does not burn from the grill.
- Lightly brush with a little grapeseed oil and season with salt.
- Place the tray on shelf level 3 and select Combi Mode: Full Grill Level 3 + 7 minutes + 80% moisture.
- Remove salmon from the oven and serve immediately.
Japanese rice
- Place the rice into a fine sieve and wash under running water until the water runs clear. Allow to drain well.
- Place the rice into an unperforated steam container and add the water.
- Steam at 100°C for 17 minutes.
To serve
- Serve salmon with steamed Japanese rice, salad, cucumber and Japanese mayonnaise.
Hints and tips
• Crispy skin salmon is also nice served with Miele’s Tumeric miso salad.
APPLIANCE / FUNCTION
Miele
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