Salmon and Spinach with Sesame Cream Sauce
The rich sesame cream sauce is easily made by combining KEWPIE Deep-Roasted Sesame Dressing with heavy cream. The saltiness of the salmon and the sweetness of the sesame dressing go well together. As the salmon cooks in a steam convection oven, a pepperoncino-style garlic and chili seasoning is used to accentuate the flavors.
Product used in this recipe
Ingredients (1 serving)
| Salmon (raw) | 70g | ||
|---|---|---|---|
| Potato | 110g | ||
| Shimeji mushrooms (white beech) | 20g | ||
| Garlic | 1.5g | ||
| Red chili, sliced into rounds | 0.1g | ||
| Vegetable oil | 15g | ||
| Salt | 0.5g | ||
| Black pepper | 0.1g | ||
| KEWPIE Deep-Roasted Sesame Dressing | 40 ml | ||
| Milk | 6g | ||
| Heavy cream | 8g | ||
| Spinach (frozen) | 5g |
Cooking Time
25 minutes
Directions
1Trim end off shimeji mushrooms, mince garlic. Cut potato into 8 mm cubes.
2Combine salmon, potato, shimeji, garlic red chili, and oil in a square oven dish and sprinkle with salt and pepper. Place in steam convection oven and bake at 210°C (410°F) for 8 minutes at 90% steam.
3Thaw spinach and set aside.
4Arrange salmon and spinach on a plate, drizzle the dressing, milk, and cream mixture over the top.