Presto Electric Pressure Cooker - Manual (Page 12)

12
seafood
Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a good source
of minerals, and one of the few sources of beneficial omega-3 fatty acids.
Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. The cooking time required is directly related to the thick-
ness of the seafood. To be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the recipe specifies, reduce
the cooking time. Overcooking tends to toughen seafood.
FOR FISh AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER 2 ⁄
3
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
4 small salmon steaks, 1-inch
thick
4 tablespoons Dijon-style
mustard
3-4 sprigs fresh thyme or
½ teaspoon dried thyme
1 tablespoon olive or
vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or
chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style
mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Pour oil into
cooker. Turn heat selector to medium and sauté onion and garlic until tender. Stir in wine and bay leaf. Place steaks on rack in cooker.
Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker
at once. Carefully remove steaks and rack. Keep steaks warm. Discard bay leaf. Mix 2 tablespoons mustard with cornstarch. Stir into
liquid in pressure cooker. Heat until sauce boils and thickens, stirring constantly. Serve sauce with salmon steaks.
Nutrition Information Per Serving
4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
VARIATION: Substitute halibut for salmon steaks.
SALMON STEAKS MOUTARDE
“SCAMPI-STYLE” SHRIMP
2 teaspoons lemon juice
¼ teaspoon salt
1 cup water
• • • • • • •
2 tablespoons minced parsley
¼ teaspoon grated lemon peel
Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Sauté onion and garlic.
Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly
with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe
and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in parsley and lemon peel.
Nutrition Information Per Serving
4 servings
205 Calories, 11 g Fat, 173 mg Cholesterol
1 pound medium, raw shrimp,
peeled and deveined
3 tablespoons margarine
2 tablespoons minced green
onion
6 cloves garlic, minced
LEMON ’N DILL COD AND BROCCOLI
1 pound frozen cod fillets,
1-inch thick
Dill weed
Lemon pepper
Salt
1 cup water
2 cups broccoli, cut into bite
size pieces
Cut fish into 4 pieces. Sprinkle with dill weed, lemon pepper, and salt. Pour water into cooker. Arrange fish and broccoli on rack in
cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool
cooker at once.
Nutrition Information Per Serving
4 servings
103 Calories, 1 g Fat, 49 mg Cholesterol