A light dish, perfect for a summer lunch
or dinner.
Yields
Makes about 8 cups
Ingredients
3cooker cups long grain white rice
water (to the 3-cup white rice
marking in cooking pot)
12ounces salmon fillet, cut to fit the
steaming tray
1cup diced, peeled cucumber
2⁄3cup chopped red onion
1½teaspoons lemon zest
¼cup fresh lemon juice
3tablespoons extra virgin olive oil
1teaspoon sea salt
¾teaspoon freshly ground black pepper
2teaspoons fresh dill
Nutritional information
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
Instructions
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.