Toastmaster TMFS4401 Owner's Manual page 21

ASIAN GLAZED SALMON WITH STEAMED ASPARAGUS
AND PEA PODS
2 (4-oz.) salmon fillets, skin removed
⁄ cup sesame oil
1
4
⁄ cup soy sauce
1
4
⁄ cup brown sugar
1
4
1 ⁄ cup chopped green onions
4
1 tablespoon grated ginger
1 garlic clove, minced
2 large lettuce leaves
1 lb. asparagus spears (very thin)
1 lb. snow peas
1. Combine the sesame oil, soy sauce, brown sugar, green onions,
ginger and garlic together in a locking plastic bag. Place the
salmon into the marinade and refrigerate at least 30 minutes.
2. Place the lettuce leaves in the FIRST (1) Basket and lay the
salmon fillets on top of the lettuce leaves. Set securely in place
on the Base.
3. Place the asparagus in the SECOND (2) Basket and place
securely on top of the FIRST (1) Basket.
4. Place the snow peas in the THIRD (3) Basket and place
securely on top of the SECOND (2) Basket.
5. Set the Timer for 15 to 20 minutes. Check all foods for
doneness. Continue cooking if necessary.
Arrange salmon on a platter with vegetables, garnish with
additional fresh chopped green onions, sprinkle with sesame
seeds and serve.
NOTE: Use very thin-stalked asparagus if possible. If asparagus are
thick, peel woody outside (with potato peeler) first.
3-TIER MEAL
SNOW PEAS
ASPARAGUS
SALMON
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