Presto 1264, 1282 Seafood, Salmon Steaks Moutarde, VARIATION Substitute halibut for salmon steaks

Seafood

Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein, a good source of minerals, and one of the few sources of beneficial omega-3 fatty acids.

Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. The cooking time required is directly related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for its weight or if it weighs less than the recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood.

FOR FISH AND SEAFOOD,

DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL!

Operating the cooker without cooking liquid oR

allowing the cooker to boil dry will damage the cooker.

Salmon Steaks Moutarde

4small salmon steaks, 1-inch thick

4tablespoons Dijon-style mustard

3-4 sprigs fresh thyme or

½ teaspoon dried thyme

1tablespoon olive or vegetable oil

1 small onion, chopped

1clove garlic, minced

1cup dry white wine or chicken broth

1bay leaf

•• • • • • •

2tablespoons Dijon-style mustard

1 tablespoon cornstarch

Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic until tender. Stir in wine and bay leaf. Place steaks on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. Carefully remove steaks and rack. Keep steaks warm. Discard bay leaf. Mix 2 tablespoons mustard with cornstarch. Stir into liquid in pressure cooker. Heat until sauce boils and thickens, stirring constantly. Serve sauce with salmon steaks.

Nutrition Information Per Serving			4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
VARIATION: Substitute halibut for salmon steaks.
	“SCAMPI-STYLE” SHRIMP
1	pound medium, raw shrimp,	2	teaspoons lemon juice
	peeled and deveined	¼	teaspoon salt
3	tablespoons margarine	1	cup water
2	tablespoons minced green		• • • • • • •
	onion	2	tablespoons minced parsley
6	cloves garlic, minced	¼	teaspoon grated lemon peel

Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in parsley and lemon peel.

Nutrition Information Per Serving	4 servings
205 Calories, 11 g Fat, 173 mg Cholesterol

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