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TERIYAKI SALMON
Servings: 4
Ingredients:
1 lb . salmon fillets, cut into 4 pieces
1/3 cup teriyaki marinade
1 ( 8 oz .) can mandarin oranges
1 cup snow peas
4 green onions cut in 1-inch pieces
1 tsp . kosher salt
¼ tsp . seasoned pepper
¼ cup toasted sliced almonds
Directions:
Place fillets in shallow baking dish . Pour marinade over all . Turn fish to coat
both sides . Cover and refrigerate for at least 30 minutes .
Drain oranges, saving liquid . Set oranges aside . Add water to orange liquid
to make 1 cup . Pour into rice cooking bowl . Remove salmon from dish and
place in steamer basket . Top salmon with snow peas and green onions . Insert
steamer basket into rice cooker over rice cooking bowl .
Cover and plug appliance into electric outlet . Push down the control switch
to Cook . Cook for 18 minutes . Top salmon with reserved mandarin oranges .
Cook 3 minutes longer or until salmon is cooked (min . 145˚F) .
Serve over cooked rice and garnish with almonds .
CHILI SHRIMP
Servings: 4
Ingredients:
1 lb . shrimp, shelled and deveined
1 ½ cups thinly sliced yellow squash
1 ½ cups thinly sliced zucchini
1 medium red pepper, seeded and cut into 2-inch strips
2 large cloves garlic, thinly sliced
1 tbsp . chopped fresh basil
¼ tsp . chili powder
¼ tsp . salt
In large bowl, combine all ingredients; toss to blend .
Add 1 ½ cups cold water to rice cooking bowl . Place cooking bowl in rice
cooker . Spoon shrimp mixture into steamer basket . Insert steamer basket into
rice cooker over rice cooking bowl .
Cover and plug appliance into electric outlet . Push down the control switch to
Cook . Cook for 20 minutes or until shrimp and vegetables are tender . Garnish
with chopped cilantro and lemon wedges, if desired
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