Cuisinart MSC-600 manual Salmon Poached, Style Asian, Buco Osso

18

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serving per information Nutritional
.side the on sauce immediately, Serve .5
.fish the over spooned nicely be can that
sauce thicker a to reduced until or minutes,
20 about for covered, liquid, the down
cook to Continue .reserve salmon; Remove .4
.fork a with easily
flake should it – through cooked fully until or
minutes, 15 about for cook and Cover .liquid
poaching the into salmon put Carefully .3
.flavor of strength desired on
depending minutes, 40 to 25 additional an
for Heat .300°F to heat reduce then and boil
a to Bring .400°F at Brown/Sauté on unit Set .2
.cover combine;
to Stir .Multicooker the of pot cooking
into salmon the except ingredients all Put .1
fillet salmon pounds		1½
pepper black ground freshly pinch
oil sesame tablespoons		2
sodium low sauce, soy cup		¾
wine rice cup		¾
water cups		2½
sodium low stock, chicken cups		4
anise) ground teaspoon ½
substitute may (you pod anise star		1
sliced scallions,		2
chopped
stalks, celery medium to small		2
piece) inch-2 x -4 a
(about ginger sliced and peeled cup		½
sliced cloves, garlic		6
servings 6 about Makes
Brown/Sauté Setting:
.greens mixed of bed a over or
own its on served perfect is salmon Poached

Salmon Poached
Style Asian
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serving per information Nutritional
.seasoning adjust parsley; in stir serve, To .6
	.towel
paper or mop fat a with blotting by or ladle
a with either liquid the of top the degrease
Warm, Keep to switches unit When .5

.hours 12 to 10 for Low on Cook Slow
to unit Switch .meat the up halfway come
should Liquid .liquid the in shanks Nestle
.leaf bay and paste tomato tomatoes, in Stir .4
.reduced completely
until simmer wine; the Add .minutes 5
about brown, slightly and softened are
vegetables until Cook .pot the of bottom
the from bits brown up Scrape .herbs and
garlic, vegetables, add pot; in butter Melt .3
.Reserve .browned
deeply until side, per minutes 10 to 6 least
at sides, both on brown and shanks Add
.400°F at Brown/Sauté to set Multicooker
the of pot cooking the into oil the Put .2
.pepper and
salt the with sides all on shanks the Season .1
parsley Italian chopped cup	¼
leaf bay		1
paste tomato tablespoon		1
chopped
roughly and drained tomatoes,
plum each) ounces (28 cans		2
wine white dry cup	3	/1
discarded)
(stems leaves thyme fresh sprig		1
sprigs rosemary fresh		2
chopped cloves, garlic		6
chopped finely stalk, celery		1
chopped
finely and peeled carrots, medium		2
chopped finely
washed, only, parts green light and
white trimmed, end root leek, large		1
chopped
finely and peeled onion, large		1
butter unsalted teaspoon		1
oil olive teaspoons		2
pepper
black ground freshly teaspoon	¾
salt kosher or sea teaspoon		1
twine butcher’s
with tied diameter, in inches 3½
to 3 thick, inches 1¼ about total),
pounds 5 to 4 (about shanks veal		6
servings 8 to 6 about Makes
Cook Slow
Brown/Sauté Settings:
.potatoes or pasta polenta, over served
beautiful is food comfort Italian This
Buco Osso