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RECIPES
STEAMED SALMON FILLET WITH
TOMATO AND BASIL
Serves 2
INGREDIENTS
1 tablespoon olive oil
2 ecshallots, finely chopped
1 clove garlic, finely chopped
¼ cup white wine vinegar
1 teaspoon sugar
2 vine-ripened tomatoes, seeds scraped out and
flesh cut in small dice
10 basil leaves, finely sliced
2 x 150g salmon fillets, skin off
Salt and pepper to taste
3 Rice Box™ cups fish stock
METHOD
1. Heat a frypan on medium heat, add the
oil and shallots cook for 2 minute to
soften, add garlic and cook for a further
minute. Add the vinegar and sugar and
let the mixture cook until liquid has
evaporated. Transfer to a bowl and cool
completely.
2. Add the tomatoes and basil, season with
salt and pepper.
3. Place salmon fillets into the steaming
tray and sprinkle with salt and pepper.
4. Pour in enough water to come up to
Rice/Water level 4 into the removable
cooking bowl. Secure the lid and using
the COOK/SUSHI setting, press
the START button. When the stock
is boiling, insert steaming tray into
removable cooking bowl, close the lid
and cook for 6–8 minutes for medium or
10 minutes for well done.
5. Remove salmon. Serve hot with Tomato
and Basil Salsa and mixed salad leaves.