Instructions

1. 

   1

   Prep leeks & potatoes

   • Trim about ¼ inch from top and bottom of leeks. Cut leeks in half lengthwise and remove outer layer. Slice leeks as thinly as possible into half-moons.
   • Quarter fingerling potatoes lengthwise.
   • In medium bowl, toss together leeks, potatoes, 1 teaspoon cooking oil and a pinch of salt.
   • Evenly spread leeks and potatoes in Zone 3 of Brava glass tray.

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2. 

   2

   Prep green beans

   • Trim stems from green beans. Cut beans in half crosswise.
   • In same bowl, toss together green beans, ½ teaspoon cooking oil and a pinch of salt.
   • Evenly spread green beans in Zone 2 of glass tray.

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3. 

   3

   Prep fish

   • Spread about half of butter on Zone 1 of 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 1.
   • Top each fillet with a few thyme sprigs.

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4. 

   4

   Slide glass tray into bottom shelf

   • Insert TempSensor horizontally through center of thickest part of salmon fillet.
   • Select “Salmon Filet with Green Beans and Potatoes” on your Brava touchscreen and follow instructions.
   • While food cooks, prepare vinaigrette.

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5. 

   5

   Make vinaigrette

   • Remove parsley leaves from stems; coarsely chop leaves.
   • In medium bowl, combine Champagne vinegar, Dijon mustard, parsley, 2 tablespoons extra-virgin olive oil and a pinch of salt and pepper; stir well.

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6. 

   6

   Serve

   • When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.
   • Transfer leeks, potatoes and green beans to bowl with vinaigrette and toss to coat. Season to taste with salt and pepper.
   • Arrange salmon and vegetables on individual plates. If desired, drizzle salmon with remaining vinaigrette from bowl.

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