pampered chef Deluxe Multi Cooker Cooking Manual page 35

4 servings | 5-min prep time | 1-hr, 35-min total time
Salmon & Marinade
¼ cup (60 mL) reduced-
sodium soy sauce
2 tbsp (30 mL) rice
vinegar
2 tbsp (30 mL) honey
1 tbsp (15 mL) sesame oil
1 tsp (5 mL) fresh ginger,
peeled and grated
(or ¼ tsp/1 mL dried)
Directions
1. Fill the inner pot of the Deluxe Multi
Cooker to the 1/2 fill line with water.
Lock the lid and select
Set to 120°F (49°C) and the timer to
60 minutes; press and hold
2. Combine the marinade ingredients in a
small bowl. Place the salmon in a single
layer in a gallon-sized resealable plastic
or silicone bag; pour in the marinade,
remove the air, and seal. Refrigerate.
3. When you hear three beeps and Add is
displayed, open the lid and submerge the
bag with the seal above the water. Lock
the lid. Press .
4. Combine the asparagus, oil, and salt
in a large bowl. Place the asparagus
on a large sheet pan.
½ tsp (2 mL) garlic
powder
4 skin-on salmon fillets
(6 oz./175 g each),
patted dry
1 green onion, thinly
sliced
5. Five minutes before the sous vide
timer is up, place the oven rack 2–5"
(5–13 cm) from the broiler and preheat
.
on high. When the timer is up, press
Carefully remove the bag from the water.
.
Drain the marinade from the bag.
6. Place the salmon on the sheet pan with
the asparagus. Broil for 3–5 minutes or
until the salmon is slightly golden brown
and the asparagus is tender. You can
remove the salmon and continue broiling
the asparagus for 3–4 minutes if you like
it more cooked. Sprinkle the green onion
over salmon before serving.
Cook's Tip
Keeping the skin on the salmon helps hold
the fillets together while cooking. After
broiling, you can immediately remove the
skin while the fish is hot if you'd like.
U.S. nutrients per serving: Calories 480 , Total Fat 30 g, Saturated
Fat 6 g, Cholesterol 95 mg, Sodium 750 mg, Carbohydrate 15 g,
Fiber 2 g, Sugars 11 g (includes 9 g added sugar), Protein 38 g
Sous Vide Cooking
Asparagus
1 bunch asparagus,
trimmed
1 tbsp (15 mL)
olive oil
⁄ tsp (0.5 mL) salt
1
8
.
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