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seafood
Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein,
a good source of minerals, and one of the few sources of benecial omega-3 fatty acids.
Steaming in the pressure cooker brings out the nest, fullest avors of seafood. The cooking time required is directly
related to the thickness of the seafood. To be safe, if the sh you are cooking seems thin for its weight or if it weighs less
than the recipe species, reduce the cooking time. Overcooking tends to toughen seafood.
FOR FISh AND SEAFOOD,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
4 small salmon steaks, 1-inch
thick
4 tablespoons Dijon-style
mustard
3-4 sprigs fresh thyme or
1
⁄
2
teaspoon dried thyme
1 tablespoon olive or
vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or
chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style
mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or sprinkle
with dried thyme. Pour oil into cooker. Turn heat selector to medium and sauté onion and garlic until tender.
Stir in wine and bay leaf. Place steaks on rack in cooker. Close cover securely. Place pressure regulator on
vent pipe and cook 2 minutes with pressure regulator rocking slowly. Cool cooker at once. Carefully
remove steaks and rack. Keep steaks warm. Discard bay leaf. Mix 2 tablespoons mustard with cornstarch.
Stir into liquid in pressure cooker. Heat until sauce boils and thickens, stirring constantly. Serve sauce with
salmon steaks.
Nutrition Information Per Serving 4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
VARIATION: Substitute halibut for salmon steaks.
SALMON STEAKS MOUTARDE
“SCAMPI-STYLE” SHRIMP
2 teaspoons lemon juice
1
⁄
4
teaspoon salt
1 cup water
• • • • • • •
2 tablespoons minced parsley
1
⁄
4
teaspoon grated lemon peel
Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and melt
margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into metal bowl
which will t loosely in cooker. Stir in shrimp. Cover bowl rmly with aluminum foil. Pour water into
cooker. Place bowl on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook
3 minutes with pressure regulator rocking slowly. Cool cooker at once. Stir in parsley and lemon peel.
Nutrition Information Per Serving 4 servings
205 Calories, 11 g Fat, 173 mg Cholesterol
1 pound medium, raw shrimp,
peeled and deveined
3 tablespoons margarine
2 tablespoons minced green
onion
6 cloves garlic, minced