Steamed Veggie with Curry Salmon Dip (serves 4 to 6) 蒸脆蔬配咖哩三文魚蘸醬(4至6份)

To PDFIngredients200g salmon fillet, 1 large potato, 200 ml milk, 1 chopped onion, 2 cloves garlic (grated), 1 tsp curry powder, 1 tbsp olive oil, asparagus, carrot, red, green and yellow capsicums

Seasoning: 4 tbsp mayonnaise, salt and pepper

三文魚柳200克、大馬鈴薯1個、鮮奶200毫升、洋蔥半個(切碎)、蒜頭2瓣(磨蓉)、咖哩粉1茶匙、橄欖油1湯匙、露筍、甘筍及彩椒各適量

調味料:蛋黃醬4湯匙、鹽及黑椒碎適量
Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Easy

Recipe Style: Mother & Child

Recipe Style: Seasonal & Holiday

Food by region: Chinese

Occasion & festival: Mid-Autumn Festival

Type of Dish: Entree's

Type of Dish: Salads

Type of Dish: Snacks

Recipe by

Miele

Type of ingredient

Fish

Potato

Vegetables

Preparation1) Mix onion, garlic, curry powder and olive oil on a plate. Peel and dice potato. Put in a perforated steaming pan. Steam onion-garlic mixture and diced potato in the Miele puresteam at 100°C for 15 minutes.

2) Wait till the remaining steaming time shows 10 minutes. Put salmon in the steam oven.

3) Mash potato and salmon and put in a bowl. Add onion-garlic mixture. Pour in milk and seasoning. Stir well. This is the dip.

4) Cut asparagus, carrot and capsicums into bite-sized pieces. Put on a perforated steaming pan. Steam at 100°C for 4 minutes. Serve with the dip on the side.

1) 洋蔥、蒜蓉、咖哩粉及橄欖油放碟上拌勻。馬鈴薯去皮,切丁,放多孔蒸盤內。洋蔥蒜蓉及馬鈴薯同放Miele蒸爐以100℃蒸15分鐘。

2) 待蒸煮時間剩餘10分鐘時,放入三文魚柳。

3) 馬鈴薯及三文魚壓碎,放入大碗中,加入洋蔥蒜蓉料。再注入鮮奶及調味料拌勻,即成咖哩三文魚蘸醬。

4) 露筍、甘筍及彩椒切成一口大小,放多孔蒸盤內,進Miele蒸爐以100℃蒸2至4分鐘,即可伴蘸醬享用。


Tips1) Wipe the salmon dry and brush on olive oil before steaming to remove the fishy taste. Onion tastes sweet and no longer pungent after steamed. The dip also works great as a salad dressing or sandwich filling. The dip lasts well in the fridge for up to 3 days.

2) Put the salmon in Miele puresteam after steaming the potato and onion for 5 minutes. The steam oven will automatically resume counting down the cooking time after the steam reaches 100°C again.

1) 三文魚柳先抹乾再掃上橄欖油才蒸煮,可辟除腥味。洋蔥蒸熟後味道香甜,不再辛辣。此蘸醬更可用作沙律醬或三文治餡料。蘸醬放雪櫃可冷藏2至3天。

2) 烹蒸薯仔及洋蔥5分鐘後即可放入三文魚,蒸爐會自動升溫至100℃才重新開始計時,這種分段烹調能省卻時間。