Steam oven recipe: Oriental salmon with spinach

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About 3 years ago we selected a new kitchen. Of course I had a few wishes, I just spend a lot of time in the kitchen :). A large induction plate for at least 4 pans, plenty of cupboard space and a steam oven.

Although I do not use the steam oven every day, I do not regret this choice for a moment. I find it ideal for preparing especially fish and vegetables. The flavours, vitamins and structures are preserved much better this way. And because dishes cannot dry out or cook too much in the steam oven, it is almost impossible to go wrong. So no more dry fish or overcooked vegetables on your plate.

One of my favorite steam oven recipes is salmon with spinach. It’s a super simple dish, but so delicious! The salmon remains very tender and soft. And when you bake or cook fresh spinach, there is almost nothing left of it, in the steam oven it is. The spinach leaves become soft but not stale. Salmon with an Oriental marinade is a delicious combination. The saltiness of the soy sauce and the spicy bite of the pepper come into its own with the soft fish.

Recipe Oriental salmon with spinach



2 salmon slices a 150 gr
200 gr fresh spinach
Splash of soy sauce
Small piece of ginger
1 small red pepper (or 1 teaspoon sambal)
Pinch of honey
1 tablespoon sesame seeds, toasted


Chop the ginger and pepper very finely and mix with the soy sauce and honey. Place the salmon in a steamer tray or oven dish. Pour the Oriental marinade over the salmon. Set the oven to 80 degrees and steam the salmon for about 18 minutes.

After about 5 minutes, add the spinach to the steam oven and make sure to use a perforated tray or plate. Serve the spinach on a plate and top with a piece of salmon. Sprinkle with sesame seeds. Delicious with, for example, rice, noodles or potatoes.

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Source: Leukerecepten by leukerecepten-nl.
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