Steam Roasting Salmon in the Anova Precision Oven with Seamus Mullen

Gonna let Seamus Mullen do the talking for us: "The great seafood chef, Olivier Roellinger once said “ if you think your fish is done, it’s probably overcooked.” Cooking fish properly can be tricky, we want to make sure that it’s cooked through but not super dry. This can be really tough to do in the sauté pan or in a conventional oven. It rarely turns out exactly the way we want. One of the many amazing things about the @anovaculinary Precision Oven is this function I love called steam roast. It combines steaming with roasting. It’s the perfect way to make fish beautifully and consistently. In this dish I’m steam roasting, wild salmon together with asparagus and a creamy green tahini. The combination of steam and roasting means delicate fish that’s not dry, and a super crispy skin. The whole dish is done in about 12 minutes and it makes an incredibly easy and efficient one pan dish for a delicious quick meal." Find out more about the oven and look at the recipe here: https://oven.anovaculinary.com/recipe/sRwKUu3yDzYYn92iK5Hs

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