Grilled salmon fillet
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
220 °C
- Convection
- 00:04 | -
- 2
- 3
R E C I P E
| 1.02 | kg | salmon fillets without skin an boneless |
| 2 | pcs | tablespoon Olive oil |
| 1 | pinch | salt and pepper |
| Ingredients | ||
| Cut the salmon fillet into tranches of the desired size around 200g and season with olive oil, salt and pepper. Preheat the CONVOTHERM to 250° C together with the empty grill griddle. Place the salmon on the hot griddle, and grill it for only 4 min by 220°c Take the hot griddle with the salmon out. Turn the salmon, and let it rest outside for another 3-4 min so that the salmon reaches the core temperature inside gently. |
| 1. Food Preparation |
| Always preheat the grill griddle for short cooking items. So, you will get better marks on the product, without overcooking it. Keep in mind, that the food will continue cooking, even after you took it out of the Convotherm. Means when you want to serve something medium. You should take it out by the stage of medium rare. |
| 2. Cooking Instruction |
| Serve the salmon will the grill mark side up, together with some nice fresh greens and some rosemary potatoes. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
