White Rice with Steamed Salmon

Makes about 8 cups

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 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

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.