Panasonic NN-CS596S

Fish
95
Steamed/Grilled Salmon with
Mango Salsa
Serves 4
Dish: shallow dish
Oven Accessory: trivet and Pyrex® tray or enamel shelf in upper
position
4 salmon fillets each 100-150g (4-6oz)
Marinade:
45ml (3tbsp) white wine
1 garlic clove, crushed
5ml (1tsp) fresh root ginger, grated
Mango salsa:
2 red chillies, seeds removed, thinly sliced
100g (4oz) peeled cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, finely chopped
1 ripe but firm avocado, peeled and chopped
1/2 ripe mango, peeled and chopped
1 lime, juice of
Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to
marinate for 2-3 hrs in the fridge. Fill the Steam Water Tank. Mix all the salsa ingredients
together and chill in fridge. Place the salmon on the trivet and place on the Pyrex® tray.
Pour over half the marinade and cook salmon on STEAM MEDIUM for 5 mins. Pour the
remaining marinade over the salmon and continue cooking on STEAM MEDIUM for 5-6
mins. Serve salmon with the salsa.
NOTE: For 2 fillets the marinade and salsa quantities should be halved and total cooking
time on STEAM MEDIUM should be reduced to 6-8 mins.
*Alternatively the Salmon may be grilled. the Salmon may be grilled. Place salmon skin
side up on the Enamel shelf in the upper position and cook on GRILL 1 for 10 mins. Turn
halfway.
Cooking method
Ingredients