Cooking in a frying pan

• 1. Coat the salmon in flour, heat salad oil in a frying pan over medium heat, fry both sides, and wait for the center to cook through.
• 2. Cut the sweet potato into 1cm thick slices and the onion into 2cm cubes.
• 3. Put the butter and onion (2) into a pot and fry over low heat until translucent.
• 4 Add flour to [3] and stir-fry until well combined. Add milk and granulated consommé, then add sweet potato and simmer.
• 5 Season [4] with salt and pepper and arrange in a serving dish. Top with the salmon [1] and garnish with chopped parsley.

Steam convection cooking

• 1. Line a hotel pan with parchment paper, arrange the floured salmon on top, and brush with salad oil or spray with oil spray.
• 2. Place in a preheated steamer and heat on combi mode (30%) at 200°C for 9-10 minutes. *The same procedure as above is used for the sauce.
• 3. Put the butter and onion (2) into a pot and fry over low heat until translucent.
• 4 Add flour to [3] and stir-fry until well combined. Add milk and granulated consommé, then add sweet potato and simmer.
• 5 Season [4] with salt and pepper and arrange in a serving dish. Top with the salmon [1] and garnish with chopped parsley.

POINTApplication tips

• 1. To coat frozen salmon in flour, use a bag to make it easier.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.