Hamilton Beach 37536 manual Steamed Salmon with Brown Rice, Steamed Shrimp with Vegetables

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Recipes (cont.)

Steamed Salmon with Brown Rice

2 salmon fillets (wild Alaskan, 3–4 ounces/85–113 g each)

2 teaspoons (10 ml) ground ginger

3tablespoons (45 ml) low-sodium soy sauce

1garlic clove, minced

2teaspoons (10 ml) dark brown sugar 1/2 teaspoon (2.5 ml) chili flakes

1green onion or shallot, sliced Salt and pepper, to taste Brown rice (uncooked)

Place steamer basket on plate (to catch any drippings). Mix ginger, soy sauce, garlic, dark brown sugar, and chili flakes. Rub fish fillets with mixture and place in refrigerator to marinate for approximately 30 minutes.

Measure brown rice according to desired servings/package directions. Fill cooking pot to corresponding water line (see Rice Chart for addi- tional information). Chicken or vegetable stock/broth may also be substituted for water.

Set Simplicity Cooker: Whole Grain—after approximately 30–35 minutes, lift cover and add steamer basket with salmon fillets.

Cook an additional 8–10 minutes or until salmon flakes easily with a fork. Serve salmon over rice and sprinkle with sliced green onion.

Servings: 2

Steamed Shrimp with Vegetables

1 pound (450 g) large frozen shrimp

1 cup (250 ml) sugar snap peas

3/4 to 1 cup (175 to 250 ml) red bell pepper, sliced 1/2 to 3/4 cup (125 to 175 ml) onion, sliced

1 cup (250 ml) chopped pineapple (in juice)

1 (12-ounce/354-ml) bottle teriyaki sauce (or other desired sauce) White rice (uncooked)

Place desired amount of white rice into cooking pot. Fill cooking pot with water to corresponding water line.

Set Simplicity Cooker: White Rice

While rice is cooking, chop vegetables and thaw shrimp under cold running water. After approximately 30–35 minutes, place shrimp and vegetables into steamer basket and place basket into cooker.

Cook approximately 10 minutes or until shrimp are opaque and veggies slightly tender. When cooking cycle is completed, toss shrimp, vegetables, pineapple, and rice with teriyaki sauce and serve.

Servings: 4

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