Hamilton Beach Digital Simplicity Mode D'emploi page 14

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
3 tablespoons (45 ml) low-sodium soy sauce
1 garlic clove, minced
2 teaspoons (10 ml) dark brown sugar
1/2 teaspoon (2.5 ml) chili flakes
1 green 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 and water according to desired servings/package
directions. Chicken or vegetable stock/broth may also be substituted
for water.
Set 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
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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 and water into cooking pot.
Set 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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