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