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
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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