Use and Care Manual

11
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 some vitamins, and it’s low in fat and sodium.
Steaminginthepressurecookerbringsoutthenest,fullestavorsofseafood.Thecookingtimerequiredisdirectlyrelatedtothethick-
nessoftheseafood.Tobesafe,iftheshyouarecookingseemsthinforitsweightorifitweighslessthantherecipespecies,reduce
the cooking time. Overcooking tends to toughen seafood.
FOR FISH AND SEAFOOD, DO NOT FILL PRESSURE COOKER OVER ⅔
FULL!
OPERATING THE COOKER WITHOUT COOKING LIQUID OR ALLOWING
THE COOKER TO BOIL DRY WILL DAMAGE THE COOKER.
SALMON STEAKS MOUTARDE
4 small salmon steaks, 1 inch thick
4 tablespoons Dijon-style mustard
3 to 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. Heat oil in
cooker over medium heat. Sauté onion and garlic until tender. Stir in wine and bay leaf. Position trivet in cooker. Place steaks in steamer
basket on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a very slow, steady ow of steam
escaping from the pressure regulator. 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.
“SCAMPI-STYLE” SHRIMP
1 pound medium, raw shrimp, peeled
and deveined
3 tablespoons butter
2 tablespoons minced green onion
6 cloves garlic, minced
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 butter in cooker. Melt butter over medium heat. Sauté onion and garlic. Stir in lemon juice and
salt.Cookuntilbubbly.Pourintometalbowlwhichwilltlooselyincooker.Stirinshrimp.Coverbowlrmlywithaluminumfoil.
Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
3 minutes with a very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once. Stir in parsley and
lemon peel.
Nutrition Information Per Serving 4 servings
205 calories, 11 g fat, 196 mg cholesterol
MARINATED TUNA
1 pound tuna steak, 1 inch thick
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon ginger
½ teaspoon black pepper
½ cup water
Placetunasteaksinashallowglassdish.Combineremainingingredientsexceptwater;pourovertuna.Marinatefor30minutes,turning
shonce.Removetunafrommarinadeandplacetunainsteamerbasket.Positiontrivetincooker.Pourmarinadeandwaterintocooker.
Place tuna steaks in steamer basket on trivet. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with a
very slow, steady ow of steam escaping from the pressure regulator. Cool cooker at once.
Nutrition Information Per Serving 4 servings
170 calories, 6 g fat, 52 mg cholesterol