After our server was recently migrated I lost this last post, so here it is again in case you missed it.
Want perfectly crispy skin salmon without overcooking the salmon in the process?
Then try this method of marinading the salmon for a few minutes, steaming it and finishing it off in a pan if you don’t have a combi oven. A great way to utilise the steam oven away from the traditional thinking that ‘steaming’ is always wet, pale food. It is an excellent appliance for pre-cooking food that will save time plus retain the nutrients and flavours.
The results were excellent, quicker than cooking in the pan alone and with more accurate results the flesh was slightly pink in the centre which is the way we like to eat our salmon but with crispy skin which was slightly caramalised from the sugar in the sauce. Exactly what you want with a decent teriyaki sauce.
I have utilised the pan for cooking some eggplant as well. Apart from having an extra pan to wash up with this recipe it was all delicious!
Ingredients: Serves 2
Teriyaki Sauce: (This makes enough to put in a jar for other meals)
1/3 cup Mirin
½ cup soy (remember to use GF option)
2 tsp rice vinegar
½ tsp sesame oil
¼ cup castor sugar
3 cloves garlic, crushed
1 tbsp grated ginger
2 small pieces salmon, skin on
½ eggplant
dash of peanut oil
Steam oven rice here to serve and steamed green vegetables here.
Method:
- For the Teriyaki sauce, mix all ingredients into a screw top jar. Shake then open and stir until sugar dissolves. Set aside.
- Check the salmon for any bones, wipe over with kitchen paper and place into the solid, perforated tray which has been lined with baking paper. Spoon over a little of the Teriyaki sauce to marinade the fish while you are waiting for the rice to cook.
- Now, wash your rice and follow the instructions on cooking
- Place into steam oven and set timer for 100°C for 17 minutes. Set another timer somewhere else to alert you in the last couple of minutes of this cooking time.
- Slice eggplant and salt to remove any bitter juices. Rinse off and pat dry. Cut slices into quarters.
- Heat a non-stick frypan with a dash of peanut oil. Add eggplant and stir fry until golden and almost cooked through.
- When you have 1½ minutes remaining on the rice, open the steam oven and add the salmon and green vegetables. They can either be in a separate tray or just placed on top of the rice. Close the door, depending on your steam oven the appliance hopefully will reheat again to 100°C.
- Remove the salmon, add skin side down to medium-hot pan with the eggplant pushed away to the sides. Now add 2 tablespoons of the Teriyaki sauce, let the skin fry a little then turn it over. Don’t have the pan too hot or it will burn. Cook for exactly 2 minutes in total. Cooking times will depend on the size of your fish.
Remove and serve with the rice, steamed vegetables and drizzle over the sauce that has collected in the baking paper from the salmon. You will have extra Teriyaki sauce if you wish to use that too.
I am a new purchaser of a Miele steam oven. I would like to find a cookbook that will help me learn how to use it. For example, what degrees in Fahrenheit, cooking times table, what levels to use, combo use.
The Miele cookbook is not available.
Thank you, Polly
Hi Poly,
Sorry I don’t have a book out yet. If any Agents or Publishers out there are interested then please get in touch!
In the meantime use my blog and you can convert temperatures online.
Regards Trudy
I have a Miele Combi Steam oven. What steps would you do to finish the crisping of the Salmon in the Combi Oven?
Hi Anne,
Depending on your model you could try the grill but I fear it would over cook.
Let me know how you go and be careful to watch it doesn’t catch!
Regards Trudy
Hi Trudy
I love this recipe especially the marinade. I have also tried the Miele crispy skin salmon recipe below and it makes a perfect crispy skin. I was just thinking that next time I make the Miele recipe I might just add your marinade as a sauce, and pour it around the salmon after the salmon is cooked. What do you think?
https://www.mieleexperience.com.au/recipes/crispy-skin-salmon/
Hi Maida,
Just a drizzle would be fine. I think the salmon would be overcooked with Miele’s timing. Ten minutes seems way too long for my liking. Have you tried it?
Regards Trudy
Yes we have cooked it several times. You are right about the timing. I think it depends on the size. We have found that for 140g portions it takes seven minutes. Though I must admit cooking a little longer gets a crispier skin. I have your marinade in the fridge and haven’t thought if using it as a sauce until now. I will try it soon.
I love this sauce. Not too sweet and the taste is good. This sauce always makes me want to eat more.