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Measure the height of the rolls. Steam the
rolls for 10 minutes per inch (2.5 cm) of
height (i.e., if the rolls are 1-1/2 inches
(3.75 cm) in height, then they will be
steamed for 15 minutes). If you are doing
a single recipe, then you may steam your
vegetable of choice in the upper basket.
Turn off the steamer and unplug; let sit 1
minute.
Lift off fan and lid. Transfer to warmed
plates to serve.
*May be chopped in a Cuisinart
Mini-Prep or Cuisinart
®
Food Processor
fitted with the metal blade.
Nutritional Analysis per serving:
Calories 163 (14% from fat) • carbo. 1g •
protein 32g • fat 2g • sat. fat 1g • chol. 82mg •
sodium 205mg • fiber 0
GINGER MARINATED
SALMON STEAKS
Makes 4 servings.
Preparation: 5 minutes,
20 – 30 minutes to marinate,
+ 12 minutes steaming time.
4
salmon steaks, about 1 inch (2.5 cm)
thick, 6 ounces (175g/mL) each
12
fresh chives, chopped*
3
cloves garlic, peeled and chopped
3
tablespoons (45 mL) dry vermouth
or apple juice
2
tablespoons (25 mL) soy or tamari
sauce (low-sodium)
1
teaspoon (5 mL) toasted sesame oil
1/4
teaspoon (1 mL) sugar
1/4
teaspoon (1 mL) freshly ground
black pepper
1-1/2 inches (3.75 cm)fresh ginger,
peeled, cut into match sticks
12
ounces (375g/mL) snow peas or
edible pod peas, trimmed, strings
r e m o v e d
20
Arrange salmon steaks in a shallow glass
or porcelain dish. Combine chopped
chives, garlic, vermouth or juice, soy,
sesame oil, sugar, and black pepper.
Pour over salmon steaks and rub to coat
well. Sprinkle the ginger match sticks
over the top and allow to sit for 20 to 30
minutes.
Fill the water reservoir and assemble the
steamer. Arrange the salmon steaks and
ginger in the large steamer tray. (If too
crowded, use both trays.) Steam for 8
®
minutes.
Turn off steamer; let sit for 1 minute.
Carefully open the steamer and add the
snow or edible peas. Steam for 3 minutes
longer (vegetables will be crisp tender).
Let sit one minute; open carefully.
Transfer salmon and peas to a warmed
platter and serve.
* May be chopped in a Cuisinart
Prep or Cuisinart
Nutritional analysis per serving:
Calories 406 (47% from fat) • carbo. 14g •
pro. 37g • fat 20 g • sat.fat 4g • chol. 100mg •
SALMON & ASPARAGUS WRAPS
Makes 4 servings (may be doubled if not
using steamer to make a whole meal)
Preparation: 20 – 25 minutes + 15
minutes steaming time.
1
whole salmon fillet (side) with
skin, about 2-1/2 pounds
(1.250kg) (there will be about
10 ounces (300g/mL) left over)
20
asparagus spears, about
1/4 inch (0.63 cm) in diameter,
trimmed and peeled
1/4
teaspoon (1 mL) kosher salt
®
Mini-
®
Food Processor
sod. 409mg • fiber 4g
1/8
teaspoon (0.5 mL) freshly ground
black pepper
4
strips of lemon zest (use a citrus
stripper), each about
12 inches (30 cm) long
4 – 5 sprigs fresh dill
Rinse and dry the salmon; remove any
loose scales. Using a very sharp slicing
knife, slice salmon on the bias (diagonal
cut - as if you were slicing flank steak or
London Broil) into 1/4-inch (0.63 cm)
thick slices. Using 3 slices per serving,
lay them out, overlapping, so that the
brown tissue is hidden (this part of the
salmon has a stronger flavour. If you find
it too strong, carefully cut it out), "skin"
side up. Combine the salt and pepper.
Lightly season the salmon with the salt
and pepper. Bundle 5 asparagus spears.
Carefully wrap the salmon around the
asparagus bundles; place seam side
down. "Tie" the bundle with a strip of
lemon zest. Repeat.
Assemble the steamer. Lay the dill in the
bottom of the steamer tray. Arrange the
salmon wraps on top of the dill. Take care
not to allow the salmon to touch the sides
of the steamer tray. Steam for 12
minutes. Turn off the steamer and let sit
for 3 minutes longer. Carefully lift out and
transfer to warmed plates to serve.
Nutritional Analysis per serving:
Calories 330(51% from fat) • carbo. 4g •
protein 36g • fat 17g • sat. fat 4g • chol. 100mg •
sodium 337 mg • fiber 2g
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