Pre-heat oven: Fan Assist, 220C, 70% Steam
Toss parboiled chat potato halves in oil and salt, arrange cut side up on a paper-lined baking tray and bake for 40 minutes.
Meanwhile , smear bottom and sides of 4 salmon fillets with mixture of 1/4 cup miso, 2 tablespoons mustard, and 1 teaspoon harissa (or Sriracha). Leave skin bare.
When potatoes have taken on some colour and are starting to crisp, work swiftly:
- Flip potatoes and shuffle to one side of the tray
- Balance broccolini and asparagus spears on top of potatoes
- Arrange salmon fillets, skin side up in the empty space beside vegetables
Return to oven for 8 minutes.
Switch oven to grill mode, 250C. While waiting for the grill to come to temperature, drizzle salmon skin with oil and sprinkle with salt flakes.
When oven is hot, grill salmon until skin is bubbling and crispy – about 2 minutes.
Inspiration for this post:
- https://www.smegcucina.com.au/blog/lemon-and-sage-roast-chicken
- https://steamandbake.com/steam-oven-salmon-with-lemon-asparagus-and-potatoes/
- https://cooking.nytimes.com/recipes/1024653-miso-mustard-salmon
- Cassandra Young: smeg linea cooking demonstration at E&S Glenferrie
cook in shorts 