Cook a complete salmon meal with 800 g waxy potatoes, 600 g green beans and 500 g wild salmon fillet in the Thermomix®. The potatoes sit in the simmering basket, the beans in the Varoma dish, and the salmon is added later on the Varoma tray. The recipe makes 4 servings.
Prepare the dill, potatoes and beans
Wash the dill, shake it dry and pluck off the fronds. Chop for 3 seconds at speed 8 and set aside. Peel the potatoes, cut them into bite-sized pieces and put them in the simmering basket. Trim the green beans and put them in the Varoma dish.
Start the vegetables first
Put 600 g vegetable stock and 1/2 tsp of the measured 1 tsp salt into the mixing bowl. Insert the simmering basket, place the Varoma dish on top, close its lid and cook for 15 minutes at Varoma temperature and speed 1.
Add the salmon for the second cooking stage
Pat the salmon dry and divide it into 4 roughly equal portions. Season with the 10 g lemon juice, the remaining 1/2 tsp salt, the 1/2 tsp black pepper and half the chopped dill. Arrange on the Varoma tray.
After the first 15-minute stage, carefully add the tray to the Varoma and close the lid again. Cook for another 20 minutes at Varoma temperature and speed 1. Check that the fish is cooked and the vegetables are tender. Use a food thermometer to check that the thickest part of the salmon reaches 63 °C (145 °F), in line with FDA seafood cooking guidance.
Use the cooking liquid for the sauce
Remove the Varoma and simmering basket carefully and keep the cooked food warm. Measure the cooking liquid and leave 350 g in the mixing bowl. Mix the 20 g cornflour with the 150 g cream, then add it to the bowl with the remaining dill and 2 tbsp medium-hot mustard. Cook for 3 minutes at Varoma temperature and speed 1.
Divide the potatoes, green beans and salmon between 4 plates and serve with the dill mustard sauce. The recipe’s total time estimate is 55 minutes.
Keep the cooking layers clear
Use the simmering basket for the potatoes, the Varoma dish for the beans and the tray for the fish. Keep steam openings available. If you use baking paper under the fish, follow the appliance manufacturer’s instructions so steam can circulate.
For a different meal using a soy marinade, see our steamed salmon recipe. It has a different ingredient list and does not replace the quantities in this complete potato-and-bean meal.
Salmon with Dill Mustard Sauce in the Thermomix®
Ingredients 0 / 11 ✓
- 1 bunch fresh dill fronds picked, divided
- 800 g waxy potatoes
- 600 g vegetable stock
- 1 tsp salt divided
- 600 g green beans trimmed
- 500 g wild salmon fillet
- 10 g lemon juice
- 1/2 tsp black pepper freshly ground
- 20 g cornflour (cornstarch)
- 150 g cream
- 2 tbsp medium-hot mustard
Instructions 0 / 6
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1
Chop the dill.
Wash the dill and shake dry. Pick off the fronds, put them in the mixing bowl and chop for 3 seconds/speed 8. Set aside.
- 1 bunch fresh dill
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2
Prepare the potatoes.
Peel the potatoes, cut into bite-sized pieces and put in the simmering basket.
- 800 g waxy potatoes
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3
Start the potatoes and beans.
Put the vegetable stock and 1/2 tsp of the salt into the mixing bowl and insert the simmering basket. Trim the green beans and place in the Varoma dish. Put the Varoma in position, close its lid and cook for 15 minutes/Varoma/speed 1.
- 600 g vegetable stock
- 1 tsp salt
- 600 g green beans
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4
Prepare the salmon.
Pat the salmon dry and divide into 4 roughly equal portions. Season with the lemon juice, the remaining 1/2 tsp salt, the pepper and half the chopped dill. Arrange on the Varoma tray.
- 1 tsp salt
- 500 g wild salmon fillet
- 10 g lemon juice
- 1/2 tsp black pepper
- 1 bunch fresh dill
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5
Finish steaming.
After the first cooking stage, carefully add the Varoma tray and close the lid. Cook for another 20 minutes/Varoma/speed 1. Check that the vegetables are tender and the salmon is cooked through; the thickest part should reach 63 °C (145 °F) on a food thermometer.
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6
Make the sauce and serve.
Carefully remove the Varoma and simmering basket and keep the food warm. Measure the cooking liquid, leaving 350 g in the mixing bowl. Mix the cornflour with the cream and add to the bowl with the remaining dill and mustard. Cook for 3 minutes/Varoma/speed 1. Serve with the salmon, potatoes and beans.
- 20 g cornflour (cornstarch)
- 150 g cream
- 2 tbsp medium-hot mustard
- 1 bunch fresh dill
The potatoes go in the simmering basket, the beans in the Varoma dish and the salmon on the Varoma tray. If using baking paper under the fish, follow the manufacturer’s instructions and leave steam openings available.
