This dish contains the following allergens: Fish, sesame, Soybeans, Wheat
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
LEVEL 1 (Combi Pan, Crisper Plate)
300g
mixed quinoa, rinsed
800ml
vegetable stock
250g
asparagus, trimmed, cut into 3cm lengths
100g
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 120g
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
LEVEL 1 (Combi Pan, Crisper Plate)
10oz
mixed quinoa, rinsed
28fl. oz
vegetable stock
8oz
asparagus, trimmed, cut into 3cm lengths
3oz
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 4.2oz
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
Utensils
Large bowl
Step 1
In alarge bowl, whisk miso, honey, soy sauce, mirin and ginger together.Place salmon in large bowl and evenly cover with sauce and refrigerate for 30 minutes.
Step 2
Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.
Step 3
Remove salmon from marinade, place on Bake Tray with a little of the marinade on top. Slide the tray intoLevel 2.
Step 4
Close doorand flip the SmartSwitchto COMBI COOKER.
Step 5
Select COMBI MEALS, set temperature to 180°C and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for 10 minutes before cooking).
Step 6
When cooking is complete, remove tray and pan. Stir and fluff the quinoa and servesalmon sprinkled with sesame seeds and spring onions.
Miso, Honey Salmon Fillets With Mixed Quinoa & Vegetables
Step 1 of 6
In alarge bowl, whisk miso, honey, soy sauce, mirin and ginger together.Place salmon in large bowl and evenly cover with sauce and refrigerate for 30 minutes.
LEVEL 1 (Combi Pan, Crisper Plate)
300g
mixed quinoa, rinsed
800ml
vegetable stock
250g
asparagus, trimmed, cut into 3cm lengths
100g
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 120g
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
LEVEL 1 (Combi Pan, Crisper Plate)
10oz
mixed quinoa, rinsed
28fl. oz
vegetable stock
8oz
asparagus, trimmed, cut into 3cm lengths
3oz
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 4.2oz
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
Step 2 of 6
Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.
LEVEL 1 (Combi Pan, Crisper Plate)
300g
mixed quinoa, rinsed
800ml
vegetable stock
250g
asparagus, trimmed, cut into 3cm lengths
100g
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 120g
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
LEVEL 1 (Combi Pan, Crisper Plate)
10oz
mixed quinoa, rinsed
28fl. oz
vegetable stock
8oz
asparagus, trimmed, cut into 3cm lengths
3oz
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 4.2oz
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
Step 3 of 6
Remove salmon from marinade, place on Bake Tray with a little of the marinade on top. Slide the tray intoLevel 2.
LEVEL 1 (Combi Pan, Crisper Plate)
300g
mixed quinoa, rinsed
800ml
vegetable stock
250g
asparagus, trimmed, cut into 3cm lengths
100g
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 120g
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
LEVEL 1 (Combi Pan, Crisper Plate)
10oz
mixed quinoa, rinsed
28fl. oz
vegetable stock
8oz
asparagus, trimmed, cut into 3cm lengths
3oz
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 4.2oz
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
Step 4 of 6
Close doorand flip the SmartSwitchto COMBI COOKER.
LEVEL 1 (Combi Pan, Crisper Plate)
300g
mixed quinoa, rinsed
800ml
vegetable stock
250g
asparagus, trimmed, cut into 3cm lengths
100g
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 120g
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
LEVEL 1 (Combi Pan, Crisper Plate)
10oz
mixed quinoa, rinsed
28fl. oz
vegetable stock
8oz
asparagus, trimmed, cut into 3cm lengths
3oz
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 4.2oz
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
Step 5 of 6
Select COMBI MEALS, set temperature to 180°C and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for 10 minutes before cooking).
LEVEL 1 (Combi Pan, Crisper Plate)
300g
mixed quinoa, rinsed
800ml
vegetable stock
250g
asparagus, trimmed, cut into 3cm lengths
100g
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 120g
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
LEVEL 1 (Combi Pan, Crisper Plate)
10oz
mixed quinoa, rinsed
28fl. oz
vegetable stock
8oz
asparagus, trimmed, cut into 3cm lengths
3oz
frozen edamame beans
LEVEL 2 (Bake Tray)
2 tbsp
white miso paste
2 tbsp
honey
2 tbsp
soy sauce
2 tbsp
mirin
1 tbsp
grated ginger
4 x 4.2oz
salmon fillets
Toasted sesame seeds, for garnish
Spring onion, sliced, for garnish
Step 6 of 6
When cooking is complete, remove tray and pan. Stir and fluff the quinoa and servesalmon sprinkled with sesame seeds and spring onions.
