Wolfgang Puck BDRCRS007 - Manual (Page 12)

22
Soy Steamed Salmon Filets
with Shiitake Brown Rice
This recipe is so healthy but is also very pretty and full of flavor. It is a
real treat and a snap to prepare. The busier my life gets, the more
grateful I am to have a Steamer/Rice Cooker and wonderful recipes
like this.
Makes 2 Servings
INGREDIENTS FOR STEAMED SALMON
2 salmon filets, 3-4 ounces each
1 tablespoon mushroom soy sauce
2 teaspoons fresh ginger, cut into julienne strips
1 green onion, cut into julienne strips
1 big clove garlic, cut into julienne strips
INGREDIENTS FOR RICE
2/3 cup brown rice, preferably organic
1 1/4 cup stock or water
1 bay leaf
2 teaspoons olive oil
1/2 cup dried shiitake mushrooms, rehydrated in 1 cup hot water,
squeeze to remove excess water (use this leftover liquid
in place of part of the stock called for, if desired)
2 teaspoons mushroom soy sauce
1 clove garlic, smashed
1/2 teaspoon sambal oelek or chili flakes
kosher salt and pepper, to taste
1 green onion, sliced thinly on the bias
METHOD
1 Place salmon in steamer tray. Set on a plate to catch any dripping.
Rub mushroom soy sauce over salmon. Top evenly with ginger, green
onion and garlic. Set aside to marinate for 20 minutes.
2 Add remaining rice ingredients, except for green onion, into
Steamer/Rice Cooker Pot. Stir, close, and press COOK. After 20
minutes, add tray with salmon. Cook 5-10 minutes or until fish is
done to your liking.
3 When Steamer/Rice Cooker switches to KEEP WARM, fluff rice and
fold in remaining green onion.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
21
Corned Beef and Cabbage
Makes 3 - 4 Servings
INGREDIENTS
1 small corned beef brisket
1 bottle of your favorite beer, or stock if desired
1 cup beef or chicken stock
1/2 small head green cabbage, cut into small wedges
4 small red bliss potatoes, scrubbed
METHOD
1 Place brisket, beer and stock into the Steamer/Rice Cooker Pot.
Close lid and press COOK.
2 Cook for 2 1/2 to 3 hours. Check for tenderness. If liquid has
evaporated, cooker will switch to KEEP WARM. Add 1 more cup
liquid if needed and add cabbage and potatoes to steamer tray.
3 Close lid and press COOK again for 20 minutes or until cabbage and
potatoes are tender.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
HSN7C_RiceCooker09 5/28/09 5:47 PM Page 21