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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Salmon marinade 1. In a food processor, add all marinade ingredients and process until well combined. 2. Place the salmon in a glass or ceramic dish and drench with the marinade. Cover and refrigerate for at least 1 hour to marinate. Sticky soy sauce 1. In a small saucepan on medium-high heat, induction setting 7, heat the marinade ingredients until just below boiling, approximately 2-3 minutes. 2. Reduce the heat to low, induction setting 3 and cook for 25 minutes, or until the sauce has reduced by one third. Salmon 1. Place the salmon into an unperforated steam container. Cover with 1 tablespoon of sticky soy sauce. 2. Select Combi mode: Fan Plus at 70°C + 70% moisture. Place the salmon on shelf position 2 and cook for 20 minutes. Asian rice pilaf 1. In an unperforated steam container, combine the rice, stock, coconut cream and lime leaves. 2. Place in the steam oven and Steam at 100°C for 14 minutes. 3. Add the snow peas, fish sauce and spring onions to the steamed rice. Stir to combine and Steam at 100°C for a further 1 minute. 4. Remove the rice from the steam oven and discard the lime leaves. Add three quarters of the chopped herbs and peanuts. Stir to combine. If needed, add another 1-2 teaspoons of fish sauce to taste. To serve 1. Spoon the rice pilaf into warm bowls and top with a piece of salmon. Drizzle with sticky soy sauce and garnish with fresh herbs, chopped peanuts, chilli and lime wedges. HINTS AND TIPS • Ocean trout can be used as an alternative to salmon. Cooking time will remain the same for one large fillet, or several smaller portions. 4 x 130-150 g salmon fillets, skinless and pin boned Salmon marinade ½ tbsp lemongrass stems, white part only, finely grated 125 ml light soy sauce ½ bunch coriander, roughly chopped ½ tbsp ginger, finely grated 1 garlic clove, roughly chopped Sticky soy sauce 100 ml light soy sauce 100 ml sweet soy sauce 2 ½ tbsp honey Asian rice pilaf 1 cup jasmine rice, rinsed 300 ml chicken stock 75 ml coconut cream 6 kaffir lime leaves, bruised 150 g sugar snap or snow peas, sliced 50 ml fish sauce 1 spring onion stalk, sliced ½ cup basil leaves, chopped ½ cup coriander leaves, chopped ½ cup unsalted peanuts, roasted and chopped To serve 2 red chillies, finely sliced (optional) Lime wedges Cooking programme Combi steam and Fan Plus Miele accessories Unperforated steam container Serves 4 Preparation time 15 minutes, plus marinating time Cooking time 48 minutes SALMON WI TH ST I CKY SOY SAUCE AND AS I AN R I CE P I LAF 26.