Salmon with Pecan Parmesan Risotto & | |
Asparagus Tips | |
2 cups | uncooked brown rice |
1 1/2 cups | water |
1 1/2 cups | sauterne cooking wine |
1/2 lb. | salmon fillets |
1/2 lb. | salt and pepper to taste |
fresh asparagus, cut into | |
1 tbsp. | |
1/2 cup | Parmesan cheese, finely grated |
2 tbsp. | pecans, chopped |
1 | lemon for garnish |
Place the rice, water and sauterne in the inner pot. Close the lid and press the Brown Rice button; steam for 1 hour and 30 minutes.
Meanwhile, season the salmon with salt and pepper to taste. Place a heat- resistant plate on the bottom of the steam tray and add the salmon fillets. Arrange the asparagus around the salmon fillets as space allows. Open the lid after 1 hour and 30 minutes, keeping hands and face away to avoid steam burns, and carefully insert the steam tray with salmon and asparagus into the rice cooker (use oven mitts and avoid touching the inner pot, as it will be hot).
Close the lid and press the Steam/Cook button; cook for 15 minutes. When done, check the fish and asparagus with the tip of a fork and continue steaming if needed until the fish is opaque and the asparagus is tender. When done, remove the salmon and asparagus and place each on a plate. Squeeze the lemon over the salmon.
Remove the rice from the inner pot to a bowl. Drizzle with the olive oil, add the Parmesan cheese and chopped pecans and toss thoroughly. Serve with the salmon and asparagus. Serves 2.
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