Handbook

Inspirations / 38 Inspirations / 39
V-ZUGV-ZUG
Be Inspired:
Crispy Skinned Salmon
Ingredients
4 x 120-140g fillets salmon (skin on)
1 medium sweet potato (peeled and sliced ½ cm thick)
2 bunches broccolini
1 tbs pumpkin seeds/pepitas
1 tbs sunflower seeds
1 tbs slithered almonds
¼ tsp nutmeg
1 tsp extra virgin olive oil
salt and pepper
2 small lemons (halved)
extra virgin olive oil to drizzle
Preparation
1 Spray a black enamel tray with a little cooking spray.
Line with baking paper. Place the empty tray into the
Combair SLP oven on Level 1.
2 Line a second black enamel tray with baking paper.
Spread out the sweet potato rounds on the tray. Drizzle
with 1 tsp extra virgin olive oil. Sprinkle over the nutmeg
and season with salt and pepper. Place the tray into the
oven on Level 3.
3 Select Pizza Plus on your Combair oven. Set the
temperature to 220°C. Allow oven to preheat whilst it
starts to cook the sweet potato.
4 When the oven reaches temperature, place the salmon
fillets, skin side down onto the hot empty tray. Place the
lemon pieces on the same tray, flesh side down.
5 Cook salmon for 8 minutes or until skin is crispy. Remove
the salmon from the oven tray and set aside, skin side up,
to rest.
6 Add the broccolini on top of the sweet potato and return
to the oven. Add the nuts and seeds to the tray that the
salmon was on and return to the oven. Cook sweet
potato, broccolini and nuts/seeds for 4 minutes.
7 Serve the sweet potato slices on a plate topped with
broccolini, salmon and sprinkled with nuts and seeds.
Squeeze over the grilled lemon and drizzle with a little
extra virgin olive oil to serve.