Panasonic NN-CS596S User Manual

Fish
95
Steamed/Grilled Salmon with
Mango Salsa
Serves 4
Dish: shallow dish
Oven Accessory: trivet and Pyrex® tray or enamel shelf in upper
position
4 salmon fillets each 100-150g (4-6oz)
Marinade:
45ml (3tbsp) white wine
1 garlic clove, crushed
5ml (1tsp) fresh root ginger, grated
Mango salsa:
2 red chillies, seeds removed, thinly sliced
100g (4oz) peeled cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, finely chopped
1 ripe but firm avocado, peeled and chopped
1/2 ripe mango, peeled and chopped
1 lime, juice of
Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to
marinate for 2-3 hrs in the fridge. Fill the Steam Water Tank. Mix all the salsa ingredients
together and chill in fridge. Place the salmon on the trivet and place on the Pyrex® tray.
Pour over half the marinade and cook salmon on STEAM MEDIUM for 5 mins. Pour the
remaining marinade over the salmon and continue cooking on STEAM MEDIUM for 5-6
mins. Serve salmon with the salsa.
NOTE: For 2 fillets the marinade and salsa quantities should be halved and total cooking
time on STEAM MEDIUM should be reduced to 6-8 mins.
*Alternatively the Salmon may be grilled. the Salmon may be grilled. Place salmon skin
side up on the Enamel shelf in the upper position and cook on GRILL 1 for 10 mins. Turn
halfway.
Cooking method
Ingredients

Panasonic NN-CS596S Specifications

Power

rated voltage	230-240 V, 50 Hz
operating frequency	2, 450 MHz
input power	Max 2800 W
microwave power	1100 W
grill power	1400 W
convection power	1450 W
microwave & steam power	2050 W
output power microwave	1000 W (IEC-60705)
output power grill	1300 W
output power convection	1400 W
output power steam	1000 W

Operating Environment

noise	56 dB

Weight and Dimensions

outer dimensions width	523 mm
outer dimensions depth	494 mm
outer dimensions height	320 mm
oven cavity dimensions width	354 mm
oven cavity dimensions depth	343 mm
oven cavity dimensions height	205 mm
weight with internal accessories	18.5 kg