Entrees

White Rice with Steamed Salmon

Makes about 8 cups

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White Rice with Steamed Salmon

Makes about 8 cups

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

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
  1. White Rice with Steamed Salmon-1
  1. White Rice with Steamed Salmon-1

Ingredients

  • 3 cooker cups long grain white ricewater (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

Preparation

  1. 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.
  2. 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.
  3. 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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