10 Things with Brava

Salmon Filet, Asparagus and Cherry Tomatoes

Ingredients

1 teaspoon butter

10 oz medium asparagus spears (about 15 spears)

6 oz organic cherry tomatoes (about 1½ cups)

2 Ora King salmon fillets (about 6 oz each and 1–1½ inches thick)

¼ oz fresh thyme

cooking oil

extra-virgin olive oil

kosher salt

flaky sea salt (optional)

Brava glass tray

Brava TempSensor

mixing bowl

Preparation

Prep vegetables

Let butter stand at room temperature for 15–30 minutes to soften.

Trim bottom 2 inches of asparagus. Cut asparagus into 2-inch pieces.

In medium bowl, toss together asparagus, 1 teaspoon cooking oil and a pinch of salt.

Evenly spread asparagus in Zone 3 of Brava glass tray.

Remove stems from cherry tomatoes. In same bowl, toss together tomatoes, 1 teaspoon cooking oil and a pinch of salt.

Evenly spread tomatoes in Zone 1 of glass tray.

Prep salmon

Spread about half of butter on Zone 2 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 2.

Top each fillet with a few thyme sprigs.

Slide glass tray into bottom shelf

Select “Salmon Filet, Asparagus and Cherry Tomatoes” on your Brava touchscreen and follow instructions.

After plugging in TempSensor, insert it horizontally through center of salmon fillet

Serve

When your food is done, cut salmon in half crosswise. This will stop the cooking process and maintain your preferred doneness.

Arrange vegetables on individual plates and place salmon on top. Sprinkle with flaky sea salt, if desired, and drizzle with extra-virgin olive oil.

View Recipe

Blueberry Muffins

Ingredients

Streusel (optional):

2 tablespoons firmly packed light brown sugar

¼ cup all-purpose flour

¼ cup hazelnut or almond flour (or ¼ cup of your favorite chopped nuts, such as pecans, almonds, walnuts or hazelnuts)

⅛ teaspoon ground cinnamon

2 tablespoons cold unsalted butter, cut into ¼-inch pieces

Muffins:

2 cups bread or all-purpose flour

2½ teaspoons baking powder

¾ teaspoon kosher salt

⅔ cup milk

¼ cup canola oil

4 tablespoons unsalted butter, melted

1 cup granulated sugar

2 eggs

½ tablespoon vanilla extract

1½ cups blueberries

mixing bowls

whisk

Brava muffin tin

paper muffin cups

rubber spatula

Preparation

Make streusel (optional)

In medium bowl, stir together brown sugar, all-purpose flour, hazelnut flour and cinnamon.

Add butter and, using your fingers, work into flour until mixture resembles coarse cornmeal. Freeze until ready to use.

Prep flour & milk mixtures

In medium bowl, stir together bread flour, baking powder and salt.

In another medium bowl, whisk together milk, canola oil, butter, granulated sugar, eggs and vanilla extract.

Finish muffin batter

Add milk mixture to flour mixture and stir until no large lumps remain.

Add blueberries and stir to combine.

Line Brava muffin tin with paper muffin cups. Using rubber spatula, divide batter among cups, filling each three-fourths full.

If using streusel topping, spoon 1 tablespoon on top of each muffin, gently pressing into batter.

Bake muffins

Press green button to begin preheating.

When Brava is preheated, slide muffin tin into top shelf. Press green button again to begin baking.

Cool muffins & serve

When your food is done, transfer muffin tin to wire rack and let cool for 5–10 minutes before serving.

View Recipe

Roasted Tomato Soup

It doesn’t get more comforting than a cozy bowl of Roasted Tomato Soup. This simple recipe comes together by cooking onions, garlic, tomatoes, and a little tomato paste down in the Brava to concentrate their flavors. Once roasted, simply blend with broth, heat up, and enjoy. Top with fresh basil, grated Parmesan, croutons, or even better—serve it with a grilled cheese sandwich on the side.

Ingredients

3 tablespoons melted butter or extra-virgin olive oil

1 small yellow onion, diced

3 cloves garlic, diced

2 lbs roma tomatoes, halved

2 tablespoons tomato paste

1 cup chicken broth or vegetable broth

3 fresh basil leaves, roughly chopped, plus more for serving

extra-virgin olive oil

kosher salt and black pepper

butter or olive oil

Brava Chef's Pan

blender

ladle

Preparation

Cook onions & garlic

Add butter or olive oil, onion, and garlic, to Brava Chef’s Pan. Add a generous pinch of kosher salt and stir to combine.

Slide chef’s pan, uncovered, into top oven shelf. Press the green button.

Note: You will remove chef’s pan after 12 minutes.

Cook tomatoes

Once Brava notifies you, carefully remove chef’s pan from oven.

Add tomatoes and tomato paste to chef’s pan mixture and stir to combine.

Slide chef’s pan, uncovered, into top oven shelf. Press the green button.

Note: You will remove chef’s pan after 12 minutes.

Blend

Once Brava notifies you, carefully remove Chef's Pan. Press the green button to begin preheating (keep the Brava chamber empty during this step).

While the Brava preheats to 400F, carefully transfer all Chef’s Pan ingredients to blender with broth and a few pinches of kosher salt and black pepper; blend until smooth.

Finish & serve

Transfer soup to Chef’s Pan, add chopped basil; stir well and cover with lid.

Once Brava notifies you, slide Chef’s Pan, covered, into top shelf. Press green button to finish cooking.

When your food is done, carefully remove Chef’s Pan.

Remove Chef’s Pan lid, ladle soup into bowls, and top with more fresh basil, and croutons if desired.

View Recipe

Salmon Filet, Asparagus and Cherry Tomatoes

Ingredients

Preparation

Blueberry Muffins

Ingredients

Preparation

Roasted Tomato Soup

Ingredients

Preparation

Brava Oven

10 Things with Brava

ASK THE CHEF