Aroma ARC-930SB Instruction Manual page 29

Salmon with Pecan Parmesan Risotto &
Asparagus Tips
2 cups uncooked brown rice
1 1/2 cups water
1 1/2 cups sauterne cooking wine
1/2 lb. salmon fillets
salt and pepper to taste
1/2 lb. fresh asparagus, cut into 1-inch pieces
1 tbsp. extra-virgin olive oil
1/2 cup Parmesan cheese, finely grated
2 tbsp. pecans, chopped
1 lemon for garnish
Place the rice, water and sauterne in the inner pot. Close the lid and
press the "BROWN RICE" button; steam for 1 hour and 30 minutes.
Meanwhile, season the salmon with salt and pepper to taste. Place a
heat-resistant plate on the bottom of the steam tray and add the
salmon fillets. Arrange the asparagus around the salmon fillets as space
allows. Open the lid after 1 hour and 30 minutes, keeping hands and
face away to avoid steam burns, and carefully insert the steam tray with
salmon and asparagus into the rice cooker (use oven mitts and avoid
touching the inner pot, as it will be hot).
Close the lid and press the "STEAM/COOK" button; cook for 15 minutes.
When done, check the fish and asparagus with the tip of a fork and
continue steaming if needed until the fish is opaque and the asparagus
is tender. When done, remove the salmon and asparagus and place
each on a plate. Squeeze the lemon over the salmon.
Remove the rice from the inner pot to a bowl. Drizzle with the olive oil,
add the Parmesan cheese and chopped pecans and toss thoroughly.
Serve with the salmon and asparagus. Serves 2.
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