Ingredients
- 1 unwaxed orange
- 5 tbs brown sugar
- 1 ts coarsely ground pepper or AMC Pepper Trio
- 2 tbs coarse sea salt
- 1 ts ground coriander
- 500 g very fresh filet of salmon, skin still on
- 100 g wood chips for smoking
Preparation
1. Wash the orange in hot water and finely zest the skin. Mix with sugar, pepper, salt and coriander and rub into the salmon. Allow to marinate, covered, in the fridge for about 2 hours.
2. Cut out a circle of baking paper with the help of a 24 cm lid and place in the Combi Sieve insert. Rinse salmon filet with cold water, pat dry and place in the Combi Sieve insert.
3. Line the pot well with aluminum foil, put wood chips in and cover with the lid. Place the pot on the Navigenio and heat on level 6 up to the roasting window.
4. Place the Combi Sieve insert with the salmon on the pot and put the lid back on.
5. Switch Navigenio to “A” and cook for about 10 minutes in the 60 °C program.
6. Serve smoked and cooked salmon either immediately while still warm or cold – however you prefer.
Tip
- It will take a few minutes to reach the ideal temperature of 60 °C. This wait is necessary for the Navigenio to heat in a particularly gentle way without allowing the temperature to get too hot.
- This goes well with a cream-cheese dip with coarse-grained mustard, orange zest and pepper.
This recipe has been tested and approved by AMC.
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