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How to cook stuffed salmon in an alto-shaam combi oven

Perfectly poach salmon at 135f one at a time for ala carte service or hundreds for a banquet

26
STEPS
INGREDIENTS
Skin salmon

Skin salmon

Saut\u00e9 onions

Sauté onions

Butterfly the salmon loin

Butterfly the salmon loin

Season

Season

After combining the cooled onions with spinach and peppers spread out on the salmon

After combining the cooled onions with spinach and peppers spread out on the salmon

Get the meat glue

Get the meat glue

Dust on the sealing edge

Dust on the sealing edge

Roll  up then tightly roll in plastic wrap. Refrigerate a few hours.

Roll up then tightly roll in plastic wrap. Refrigerate a few hours.

An electric knife works best for portioning

An electric knife works best for portioning

Place in an oiled pan

Place in an oiled pan

Season

Steam at 135F (57C) for 8-10 minutes.

Steam at 135F (57C) for 8-10 minutes.

Perfectly cooked to medium rare

Perfectly cooked to medium rare

  • Salmon
  • Wilted spinach
  • Roasted peppers
  • Onions
  • "Meat glue"