Cooking with a Convection Steam Oven is an amazing experience for many reasons. Steam cooking actually prevents cellular breakdown and preserves moisture, so foods cooked in steam not only retain a greater amount of nutrients they also have a noticeably different texture because there is so little moisture loss.
Another cool thing about cooking with the Combi Steam oven is the wide range of choices available to you. For example you can steam a meal using low temperatures and high humidity or you can roast a meal with steam using high temperatures and moderate humidity. Either way you can cook with minimal or no added fat but the texture and flavor of the two meals will be completely different.
The other cool thing is the fact that the entire meal can be cooked in the oven and the cooking trays can be washed in the dishwasher and there is so little work involved, all you have to do is watch the food cook or you can do something else while the dinner is cooking.
A simple meal of salmon, potatoes and asparagus is a good way to experiment with these two different styles of cooking. When this meal is steamed the foods have a fresh clean flavor and texture, when the same meal is steam roasted the natural sugars in the potatoes and asparagus caramelize and the food has a stronger richer flavor, both meals are delicious but completely different in flavor and texture. The potatoes take about 30 minutes to cook if they are roasted or steamed so I started cooking those first and added the salmon and asparagus in for the last 12 minutes of the cooking time.
Steamed Salmon with Yukon Gold Potatoes and Asparagus 220° – 100% Humidity
Place the cut potatoes in the perforated pan and set the timer for 20 minutes.
Season the salmon and asparagus with some kosher salt and sprinkle of herbs de Provence and a light drizzle of olive oil, add to the perforated pan and cook for 12-15 minutes depending on the thickness. If cooking larger quantities of food the salmon and asparagus can be cooked in the solid pan, add just enough water to barely cover the bottom of the pan to prevent sticking.
Steam Roasted Salmon with Yukon Gold Potatoes and Asparagus 350° – 60% Humidity
Toss the cut potatoes with some olive or vegetable oil and kosher salt and spread onto a rimmed baking sheet and cook for 20 minutes. Season the salmon and asparagus as noted above, add to the same pan and cook for another 12-15 minutes until the salmon flakes and the asparagus and potatoes begin to brown on the edges.