Since salmon plays a starring role in our diets, having a variety of recipes with different seasonings is a good way to keep your meal rotation interesting. Because convection helps keep moisture in food, salmon cooked in convection is always delicious, and this recipe is no exception.

First, the salmon is cut into 2” pieces and tossed in an Asian soy miso glaze. Then, it is rolled in sesame seeds before being baked in convection. For an easy convection meal, I baked a medley of baby broccoli and shiitake mushrooms on the same baking tray and served the meal with some black rice and chili crisp. 

INGREDIENTS

For the salmon

2 center cut salmon fillets, cut into 2” pieces

2 tbsp white miso paste

1 tbsp soy or tamari sauce

1 tbsp rice vinegar

1 tbsp maple syrup

1 tsp fresh grated ginger

2 - 3 tbsp sesame seeds, a blend such as Furikake with toasted black and white sesame seeds and nori flakes works well.

For the vegetables

1 tbsp sesame oil or vegetable oil

1 bunch, baby broccoli, trimmed

6 shiitake mushrooms, quartered

½ shallot, sliced

A generous shake of garlic powder

PREPARATION

Heat the oven in the Convection Bake or Convection Roast mode to 375 F/190 C.

Lightly oil a rimmed baking sheet large enough to accommodate the salmon and vegetables.

Combine the miso paste, tamari, rice vinegar, maple syrup, and ginger in a medium bowl. Add the salmon pieces and turn gently to coat evenly.  

Sprinkle the sesame seeds onto a small plate. Roll the glazed salmon pieces in the seeds, coating them evenly. Place them on one side of the baking tray.

Toss the vegetables with the sesame or vegetable oil and place on the other side of the baking tray.  Place in the oven and cook for approx 10 minutes until the fish is firm and the vegetables are tender. 

Serve with rice or noodles and a garnish of chili crisp.

Serves 2