48 Baked teriyaki salmon fillets Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 200°C. Serves: 4 Preparation time: 30 minutes Peel the potatoes and onion then dice into 2cm squares, cut the Cooking time: 30 minutes broccoli and cauliflower into small florets, cut each zucchini into Level of difficulty: Easy 2cm rounds then take the seeds out of the capsicum and cut into 2cm pieces. Place everything into a large mixing bowl with the garlic, ginger and INGREDINTS soy sauce and mix everything together. VEGETABLES Line a multipurpose pan or baking tray with baking paper, place 1 sweet potato vegetables on tray and place into the oven on shelf level 3. Bake for 1 red onion 30 minutes. 2 large baking potatoes While the vegetables are cooking, place soy sauce, mirin, brown 1 head broccoli sugar and sesame oil into a saucepan. Using a fine grater or ½ head cauliflower microplane grate garlic and ginger into the saucepan. Place 2 medium zucchini saucepan over medium heat and cook sauce for 5–10 minutes to 1 red capsicum reduce slightly. Allow to cool. 1 tbsp crushed garlic Line the multipurpose pan or a baking tray with baking paper. 1 tbsp crushed ginger Brush salmon fillets with teriyaki sauce. Place salmon on tray. 4 tbsp soy sauce Add salmon to oven when there is 10 minutes remaining on the SALMON vegetables. Cook salmon for 6–10 minutes depending on desired 3 tbsp soy sauce degree of doneness and thickness of the fillet. Brush with teriyaki sauce once during cooking time. Any remaining sauce will need to 3 tbsp mirin be reheated to serve with cooked fish to ensure food safety. 2 tbsp brown sugar 2 tsp sesame oil Remove vegetables and salmon from oven and serve. 1 clove garlic 1cm fresh ginger, skin removed NOTE 4 Atlantic salmon fillets, skin on If VarioSteam is available, when cooking the salmon select a medium 1 spring onion, finely sliced for garnish level of steam. THE NEFF AUSTRALIA COOKBOOK MAINS