Salmon Steak with Asparagus and Potatoes

(17)

01:45 min

Accessories:
P R O F I L E
275
Chilled ​4°C
1 Portion
From Raw

Stage 1

Place the Potatoes

  • 00:20
  • 100 %
  • 100 %

Stage 2

Add the Salmon and Asparagus

  • 00:40
  • 100 %
  • 60 %

Stage 3

Add the Tomatoes

  • 00:45
  • 100 %
  • 70 %
R E C I P E
180 g Salmon Steak
3 pcs Potatoes small
100 g Asparagus green
4 pcs Cocktail Tomatoes
1 tbs Spring Onion slices
1 pcs Lemon
1 tbs Salt & Pepper
1 tbs Oil
1 tbs Pesto
1 tbs Herbs mixed chopped
1 pcs Basil
Ingredients
Scale and clean the fish, season with salt and pepper. Halve the washed potatoes and season them with salt, pepper and oil. Cut 2 slices from the lemon and squezze the rest. Wash the asparagus and season them with salt, pepper, oil and lemon juice. Wash the tomatoes and cut them in quarters, mix them with the spring onions and the chopped herbs and season them with salt, pepper and oil. Place each food item in one of the 4 quarter-size baskets, the salmon with the skin upside.
1. Food Preparation
Cook as per oven profile.
2. Cooking Instruction
Remove the cooked food from the baskets and arrange a nice looking plate. Use the pesto, the lemon slices and the basil for garnish.
3. Food Serving Instruction


Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.