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Recipe
Steamed Garlic Salmon with Dill and Garden Vegetables
346 kcal per serving( not including rice)
Ingredients
[The amount shown in the picture is for a 10-cup Cooker.]
1.0L (5.5cup) type
For 2 servings
1.8L (10cup) type
For 4 servings
1. Salmon(deboned fillet) ………… 2 slices(about 1/2 lb [230g])
2. Asparagus ………… 1-3/4oz(50g)
3. Cherry tomato ………… 2-1/3oz(65g)
4. Garlic ………… 1/8oz(2.5g)
5. Dill(finely chopped) ………… 1-1/2 tablespoons
6. Extra virgin olive oil ………… 3/4 tablespoon
7. Salt ………… To taste
8. Black pepper ………… To taste
9. Lemon(wedges) ………… 2 slices 4 slices
1. Salmon(deboned fillet) ………… 4 slices(about 1 lb [460g])
2. Asparagus ………… 3-1/2oz(100g)
3. Cherry tomato ………… 4-2/3oz(130g)
4. Garlic ………… 1/4oz(5g)
5. Dill(finely chopped) ………… 3 tablespoons
6. Extra virgin olive oil ………… 1-1/2 tablespoons
7. Salt ………… To taste
8. Black pepper ………… To taste
9. Lemon(wedges)
How to make
Peel the stalks of asparagus and cut into 3 equal parts.
Slice the garlic thinly.
Place the salmon on the cooking plate and place the cherry tomatoes and
asparagus between the salmon fillets.
Place the dill and garlic over 2.
Add salt and black pepper over 3 and drizzle extra virgin olive oil.
Put the washed rice and water in the inner pot and set it in the rice cooker.
Set 4 in the inner pot, select the “Synchro-Cooking” menu, and press the [Start] key.
When cooking is complete, place the dish on a serving plate.
Serve with a lemon.