This is a great tasting dish with a Japanese flavour. We didn't have any Dashi so we improvised using a Knorr vegetable stock cube, some Mirin and Miso. We are using a steam microwave oven for the first time which means the dish remains very moist.
Grilled Salmon in a Dashi style broth.
IngredientsFilet of salmon with skin.
Sea salt and ground pepper to taste.
400ml of vegetable stock.
Tblspn Dark soy.
DirectionsThis is a very simple dish to prepare and cook. Prepare the salmon by putting it on a plate and seasoning with a few flakes of sea salt and some ground black pepper - place in the fridge for around 15 minutes.
Slice four tomatoes into quarters, and halve about 6 shiitaki mushrooms. Place the salmon skin side up on a tray with the mushrooms and tomatoes and a sliced lemon. Place on the centre shelf of the microwave combination over and set it for grill + convection 230 deg. C for 10 minutes. Whilst this is cooking prepare the stock of 400 ml of hot water to dissolve a Knorr vegetable stock cube, then add the Mirin and soy.
After completion of the first microwave programme, take the tray out very carefully with oven gloves and add half of the stock - judge the amount by eye. Place back in the oven on the top shelf and steam for 15 minutes.
When cooked remove and plate up in a bowl and add some more stock if needed (maybe heat it up again with 30 sec of microwave.
This uses a Panasonic combination microwave oven that has a steaming facility. If you do not have this just put the salmon back for a further 15 minutes convection - but keep checking it so that it does not dry out.
Our video of this can be seen on this link.