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White Rice with Steamed Salmon

A light dish, perfect for a summer lunch
or dinner.


3 cooker cups long grain white rice
water (to the 3-cup white rice
marking in cooking pot)
12 ounces salmon fillet, cut to fit the
steaming tray
1 cup diced, peeled cucumber
2⁄3 cup chopped red onion
1½ teaspoons lemon zest
¼ cup fresh lemon juice
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
¾ teaspoon freshly ground black pepper
2 teaspoons fresh dill


Put the rice and water in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the White Rice function and press Start. When the timer indicates that there are about 10 to 15 minutes left of cooking time, insert the steaming tray with the salmon. Once the audible tone has sounded to indicate the end of cooking, allow the cooker to rest, closed, for an additional 5 minutes. Open the lid and carefully remove the steaming tray with the salmon using pot holders. Turn the unit off. Remove the skin and flake the salmon to about 1-inch pieces; reserve. Add the remaining ingredients to the cooking pot and toss to combine. Add the reserved flaked salmon and toss until just combined. Adjust seasonings and serve immediately. This dish is just as delicious served chilled.

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Makes about 8 cups

Nutritional Information
Per Serving

Nutritional information per serving (based on 1 cup): Calories 320 (28% from fat) • carb. 45g • pro. 13g • fat 10g • sat. fat 2g • chol. 25mg • sod. 290mg • calc. 36mg • fiber 0g

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