Fryer User Manual

21
Asian-Style
Steamed Salmon
This salmon is perfect served on its own or
over a bed of mixed greens.
Setting: Steam
Makes about 4 servings
2 tablespoons mirin
2 tablespoons sake
1 one-inch piece ginger, peeled and
thinly sliced
1 scallion, thinly sliced
1 garlic clove, peeled and smashed
1 pound salmon fillet, skin on
1 quart water for steaming
¼ teaspoon kosher salt
1. In a shallow baking dish whisk together the
mirin, sake, ginger, scallion and garlic.
Place the fish in the marinade; turn to coat
and lay flesh side down into the marinade.
Cover with plastic wrap and refrigerate 30
minutes.
2. Fitted with the rack, fill cooking pot with the
1 quart of water and set Multicooker to
Steam for 12 minutes.
3. Remove fish from refrigerator. Season fish
with salt. Once tone sounds, place the fish
on the rack and top with some of the
aromatics it marinated in.
4. Depending on the fillet’s thickness, begin
checking doneness at 8 to 10 minutes.
Serve immediately.
Nutritional information per serving (4 ounces of fish):
Calories 190 (35% from fat) • carb. 5g • pro. 23g
• fat 7g • sat. fat 1g • chol. 62mg • sod. 117mg
• calc. 19mg • fiber 0g
Poached Chicken with
Two Sauces
The flavorful poaching liquid keeps the
chicken moist and tasty – you will never
miss the fat.
Setting: Brown/Sauté
Makes 4 servings
4 cups chicken broth, low sodium
2 cups water
1 cup dry white wine
1 onion, peeled and cut into eighths
1 carrot, peeled and cut into 2-inch
pieces
1 celery stalk, cut into 2-inch pieces
2 garlic cloves, peeled and crushed
1 tablespoon black peppercorns
1 handful fresh parsley
2 chicken breasts (about 8 ounces
each)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
1. Put the broth, water, wine, onion, carrot,
celery, garlic, peppercorns and parsley into
the cooking pot of the Multicooker. Set to
Brown/Sauté at 400°F. Once liquid comes
to a boil (about 15 minutes) uncover and
immediately reduce the temperature to
200°F.
2. Once liquid settles down to a bare simmer,
season the chicken breasts with salt and
pepper and then gently add to the pot.
3. Cover and poach chicken for approximately
25 minutes or until cooked through.
4. Let rest about 5 minutes before slicing and
serving.
Nutritional information per serving:
Calories 139 (22% from fat) • carb. 0g • pro. 25g
• fat 3g • sat. fat 1g • chol. 77mg • sod. 283mg
• calc. 9mg • fiber 0g