Instructions

1. 

   1

   Prep salmon

   • Let 2 teaspoons butter stand at room temperature for 15–30 minutes to soften.
   • Spread butter on Zone 2 of Brava glass tray. Any uncovered butter may burn, so spread only enough for the fish to cover it.
   • Pat salmon dry with paper towels. Season fish on both sides with a pinch of salt.
   • Place salmon, skin side down, on top of butter. Make sure thickest salmon fillet is on left side of Zone 2.

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2. 

   2

   Prep vegetables

   • In medium bowl, toss together shiitake mushrooms, 2 teaspoons cooking oil and a pinch of salt.
   • Evenly spread mushrooms in Zone 1 of glass tray.
   • In same bowl, toss together bok choy, 1 teaspoon cooking oil and a pinch of salt.
   • Evenly spread bok choy in Zone 3 of glass tray.

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3. 

   3

   Roast salmon & vegetables

   • Slide glass tray into bottom shelf.
   • Select “Salmon, Shiitake, and Bok Choy” on your Brava touchscreen and follow instructions.
   • After plugging in TempSensor, insert it horizontally through center of salmon.
   • While food cooks, prepare dipping sauce.

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4. 

   4

   Make dipping sauce

   • In medium bowl, combine soy sauce, rice vinegar, garlic, sumac, chili garlic sauce, lemon zest and 2 teaspoons extra-virgin olive oil; stir well.
   • Transfer 3 tablespoons sauce to small serving bowl. Leave remaining sauce in medium bowl for finishing vegetables.

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5. 

   5

   Finish & serve

   • When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.
   • Transfer mushrooms and bok choy to medium bowl with sauce; toss to coat evenly.
   • Arrange vegetables on individual plates. Place salmon, skin side up, on top of vegetables.
   • Serve reserved sauce on the side for dipping.

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