Cooking in a frying pan

• 1. Cut the onion into 5mm widths along the grain, then add the creamed corn, salt, pepper, water and onion to a pot and simmer over medium heat.
• 2 When ① comes to a boil and the onions are soft, add the salmon and simmer for a further 6 to 7 minutes.
• 3. Divide the broccoli into small florets and boil until golden brown.
• 4. Place ② in a serving dish and garnish with ③.

Steam convection cooking

• 1 Cut the onion into 5mm wide slices along the grain.
• 2Sprinkle salt and pepper on the frozen salmon.
• 3 Mix the cream corn and water.
• 4. Divide the broccoli into small florets and boil until golden brown.
• 5. Place ② in a deep hotel pan with a lid, making sure not to overlap, and spread the onions evenly throughout. Pour the sauce from ② evenly over the fish, cover the surface with a thick paper towel, press down with your hand, and close the lid.
• 6 Heat in a preheated steamer on combination mode at 160-180°C with 100% steam for about 16-18 minutes.
• 7 After cooking, use a paper towel to coat the entire surface, then place on a plate and garnish with ④.
• * Preheat the steamer to a temperature 20 to 30°C higher.
• * The temperature and cooking time vary depending on the model, so please check the core temperature before cooking.

*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.