Breville BFS600 manual Scallops with herb lime butter, Marinated salmon with coconut rice

Recipes continued

Scallops with herb lime butter

Serves 2

8 scallops, on half shell

1 tablespoon finely chopped dill

1 tablespoon finely chopped parsley

1 tablespoon finely chopped green shallots Salt and freshly ground pepper, optional 30g butter

2 slices lime, cut into quarters

1.Clean scallops and return to half shell.

. Mix together dill, parsley and green shallots, sprinkle over scallops, season to taste.

3.Place a dot of butter and lime quarter onto the scallops.

4.Fill water reservoir to MAX level and insert the drip tray.

. Divide prepared scallops equally into steamer baskets (–) and (=). Place steamer baskets onto steamer and cover with lid.

6.Set steaming timer 4 minutes or until scallops are cooked. Do not overcook as scallops will toughen.

7.Remove scallops when cooked and serve immediately.

When steaming for a longer time, ensure the water reservoir is filled to the maximum MAX level on the water window before operation commences. During the longer cooking time ensure the water does not fall below the minimum MIN level. However, do not refill to the MAX level during operation. Allow the water to reach the MIN level then add extra water to align with the TOP-UP level on the water window. Do not refill past the TOP-UP line when the food steamer is in operation.

Marinated salmon with coconut rice

Serves 2

¼cup soy sauce

¼cup mirin

1-2 tablespoons finely chopped ginger

1 teaspoon brown sugar

2 Atlantic salmon cutlets

Coconut Rice:

1 cup jasmine rice

1 cup/250ml coconut milk

¾cup/190ml water 1 teaspoon sea salt

Fresh coriander leaves, for serving Finely sliced red chilli, for serving Lime wedges, for serving

1.Place soy sauce, mirin, ginger and brown sugar into a shallow container. Add salmon and coat well with soy sauce mixture. Cover and refrigerate 1-2 hours.

. Fill water reservoir to MAX level, insert the drip tray then place steamer basket (–) on top.

3.Wash rice and drain well. Place rice, coconut milk, water and salt into the rice/sauce cooking bowl and stir. Insert into the steamer basket, cover with lid.

4.Set steaming timer to 35-40 minutes or until rice is cooked and liquid is absorbed. Adjust for shorter or longer cooking time as required.

. Remove rice/sauce cooking bowl from steamer when rice is cooked, set aside and keep warm until ready to serve.

6.Remove salmon from marinade, place into steamer basket (–) and cover with lid.

7.Set steaming timer to 10–12 minutes. Adjust for shorter or longer cooking time as required.

. Remove salmon when cooked, place onto serving plates.

Serve salmon with coconut rice, fresh coriander leaves, sliced chilli and wedges of lime.

NOTE: All recipes use Australian Standard Measuring Cups and Spoons. R