Breville BRC460 brochure Steamed Salmon fillet with tomato and basil, Recipes, Ingredients, Method

Recipes

Steamed Salmon fillet with tomato and basil

Serves 2

INGREDIENTS

1 tablespoon olive oil

2 ecshallots, finely chopped

1 clove garlic, finely chopped

¼cup white wine vinegar 1 teaspoon sugar

2 vine-ripened tomatoes, seeds scraped out and flesh cut in small dice

10 basil leaves, finely sliced

2 x 150g salmon fillets, skin off Salt and pepper to taste

3 Rice Box™ cups fish stock

METHOD

1.Heat a frypan on medium heat, add the oil and shallots cook for 2 minute to soften, add garlic and cook for a further minute. Add the vinegar and sugar and let the mixture cook until liquid has evaporated. Transfer to a bowl and cool completely.

2.Add the tomatoes and basil, season with salt and pepper.

3.Place salmon fillets into the steaming tray and sprinkle with salt and pepper.

4.Pour in enough water to come up to Rice/Water level 4 into the removable cooking bowl. Secure the lid and using the COOK/SUSHI setting, press

the START button. When the stock is boiling, insert steaming tray into removable cooking bowl, close the lid and cook for 6–8 minutes for medium or 10 minutes for well done.

5.Remove salmon. Serve hot with Tomato and Basil Salsa and mixed salad leaves.

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