Cuisinart TCS-60C manual Ginger Marinated Salmon Steaks, Salmon & Asparagus Wraps

Measure the height of the rolls. Steam the rolls for 10 minutes per inch (2.5 cm) of height (i.e., if the rolls are 1-1/2 inches (3.75 cm) in height, then they will be steamed for 15 minutes). If you are doing a single recipe, then you may steam your vegetable of choice in the upper basket. Turn off the steamer and unplug; let sit 1 minute.

Lift off fan and lid. Transfer to warmed plates to serve.

*May be chopped in a Cuisinart® Mini-Prep or Cuisinart® Food Processor fitted with the metal blade.

Nutritional Analysis per serving:

Calories 163 (14% from fat) • carbo. 1g •

protein 32g • fat 2g • sat. fat 1g • chol. 82mg •

sodium 205mg • fiber 0

GINGER MARINATED

SALMON STEAKS

Makes 4 servings.

Preparation: 5 minutes,

20 – 30 minutes to marinate, + 12 minutes steaming time.

4salmon steaks, about 1 inch (2.5 cm) thick, 6 ounces (175g/mL) each

12 fresh chives, chopped*

3cloves garlic, peeled and chopped

3tablespoons (45 mL) dry vermouth or apple juice

2tablespoons (25 mL) soy or tamari sauce (low-sodium)

1teaspoon (5 mL) toasted sesame oil 1/4 teaspoon (1 mL) sugar

1/4 teaspoon (1 mL) freshly ground black pepper

1-1/2 inches (3.75 cm)fresh ginger, peeled, cut into match sticks

12ounces (375g/mL) snow peas or edible pod peas, trimmed, strings removed

Arrange salmon steaks in a shallow glass or porcelain dish. Combine chopped chives, garlic, vermouth or juice, soy, sesame oil, sugar, and black pepper. Pour over salmon steaks and rub to coat well. Sprinkle the ginger match sticks over the top and allow to sit for 20 to 30 minutes.

Fill the water reservoir and assemble the steamer. Arrange the salmon steaks and ginger in the large steamer tray. (If too crowded, use both trays.) Steam for 8 minutes.

Turn off steamer; let sit for 1 minute. Carefully open the steamer and add the snow or edible peas. Steam for 3 minutes longer (vegetables will be crisp tender). Let sit one minute; open carefully. Transfer salmon and peas to a warmed platter and serve.

*May be chopped in a Cuisinart® Mini- Prep or Cuisinart® Food Processor

Nutritional analysis per serving:

Calories 406 (47% from fat) • carbo. 14g • pro. 37g • fat 20 g • sat.fat 4g • chol. 100mg • sod. 409mg • fiber 4g

SALMON & ASPARAGUS WRAPS

Makes 4 servings (may be doubled if not using steamer to make a whole meal)

Preparation: 20 – 25 minutes + 15 minutes steaming time.

1whole salmon fillet (side) with skin, about 2-1/2 pounds (1.250kg) (there will be about 10 ounces (300g/mL) left over)

20asparagus spears, about

1/4 inch (0.63 cm) in diameter, trimmed and peeled

1/4 teaspoon (1 mL) kosher salt

1/8 teaspoon (0.5 mL) freshly ground black pepper

4strips of lemon zest (use a citrus stripper), each about

12 inches (30 cm) long

4 – 5 sprigs fresh dill

Rinse and dry the salmon; remove any loose scales. Using a very sharp slicing knife, slice salmon on the bias (diagonal cut - as if you were slicing flank steak or London Broil) into 1/4-inch (0.63 cm) thick slices. Using 3 slices per serving, lay them out, overlapping, so that the brown tissue is hidden (this part of the salmon has a stronger flavour. If you find it too strong, carefully cut it out), “skin” side up. Combine the salt and pepper. Lightly season the salmon with the salt and pepper. Bundle 5 asparagus spears. Carefully wrap the salmon around the asparagus bundles; place seam side down. “Tie” the bundle with a strip of lemon zest. Repeat.

Assemble the steamer. Lay the dill in the bottom of the steamer tray. Arrange the salmon wraps on top of the dill. Take care not to allow the salmon to touch the sides of the steamer tray. Steam for 12 minutes. Turn off the steamer and let sit for 3 minutes longer. Carefully lift out and transfer to warmed plates to serve.

Nutritional Analysis per serving:

Calories 330(51% from fat) • carbo. 4g •

protein 36g • fat 17g • sat. fat 4g • chol. 100mg •

sodium 337 mg • fiber 2g

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