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Idiomas disponibles
Idiomas disponibles
TERIYAKI SALMON
Servings: 4
Ingredients:
1 lb. salmon fillets, cut into 4 pieces
1/3 cup teriyaki marinade
1 ( 8 oz.) can mandarin oranges
1 cup snow peas
4 green onions cut in 1-inch pieces
1 tsp. kosher salt
¼ tsp. seasoned pepper
¼ cup toasted sliced almonds
Directions:
Place filets in shallow baking dish. Pour marinade over all. Turn fish to coat
both sides. Cover and refrigerate for at least 30 minutes.
Drain oranges, saving liquid. Set oranges aside. Add water to orange liquid
to make 1 cup. Pour into rice cooking bowl. Remove salmon from dish and
place in steamer basket. Top salmon with snow peas and green onions. Insert
steamer basket into rice cooker over rice cooking bowl.
Cover and plug appliance into electric outlet. Push down the control switch
to Cook. Cook for 18 minutes. Top salmon with reserved mandarin oranges.
Cook 3 minutes longer or until salmon is cooked (min. 145˚F).
Serve over cooked rice and garnish with almonds.
CHILI SHRIMP
Servings: 4
Ingredients:
1 lb. shrimp, shelled and deveined
1 ½ cups thinly sliced yellow squash
1 ½ cups thinly sliced zucchini
1 medium red pepper, seeded and cut into 2-inch strips
2 large cloves garlic, thinly sliced
1 tbsp. chopped fresh basil
¼ tsp. chili powder
¼ tsp. salt
In large bowl, combine all ingredients; toss to blend.
Add 1 ½ cups cold water to rice cooking bowl. Place cooking bowl in rice
cooker. Spoon shrimp mixture into steamer basket. Insert steamer basket into
rice cooker over rice cooking bowl.
Cover and plug appliance into electric outlet. Push down the control switch to
Cook. Cook for 20 minutes or until shrimp and vegetables are tender. Garnish
with chopped cilantro and lemon wedges, if desired
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