Turn this into a vegetarian entrée by substituting canned chickpeas (rinsed and drained) for the salmon.
cooking spray 3-4 lettuce leaves (use leaf lettuce, not iceberg) 1¼ pounds boneless, skinless salmon fillet*, cut into 4 equal fillets 2 sprigs fresh thyme 1 tablespoon unsalted butter 4 tablespoons finely chopped onion 2 cloves garlic, minced 1½ cups (Rice Cooker) brown rice, rinsed and drained 4 teaspoons finely chopped lemon zest, divided 1 teaspoon dill 1 teaspoon kosher salt 3½ cups (standard liquid measure) water (or half water, half chicken stock) ½ cup halved grape tomatoes ½ cup chopped green pepper (½-inch dice) ½ cup chopped red bell pepper (½-inch dice) lemon wedges/lemon slices *You may use sea scallops in place of the salmon. Remove the tough muscle from the side of each scallop and toss scallops in 2 teaspoons of olive oil.
Nutritional information per serving: Calories 435 (31% from fat) • carb. 45g • pro. 30g • fat 15g • sat. fat 4g • chol. 76mg • sod. 406mg • calc. 53mg • fiber 3g
Lightly coat the steamer insert with cooking spray. Line with lettuce leaves. Arrange the salmon fillets in the lettuce-lined steamer insert in a single layer and top with fresh thyme sprigs; reserve. Place cooking bowl in Cuisinart® Rice Cooker/Steamer. Add butter. Cover and turn on, let heat for 30 to 40 seconds. Stir in onion and garlic; cover and cook 30 seconds. Add rinsed and drained rice, 2 teaspoons lemon zest, salt and dill. Stir to coat. Add water. Cover and cook for 40 minutes. Place filled steamer insert above rice and cover. Continue to cook until Rice Cooker switches to Warm setting, about 10 to 12 minutes longer. Place tomatoes and peppers on top of rice and let stand on Warm for 10 minutes. To serve, stir tomatoes and peppers into rice. Place rice mixture on warmed plates and top with a steamed salmon fillet. Sprinkle with remaining lemon zest and serve with a wedge of lemon.
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