Aroma ARC-930SB, Instruction Manual, Page: 29 / 35

2 cups uncooked brown rice
1 1/2 cups water
1 1/2 cups sauterne cooking wine
1/2 lb. salmon fillets
salt and pepper to taste
1/2 lb. fresh asparagus, cut into 1-inch pieces
1 tbsp. extra-virgin olive oil
1/2 cup Parmesan cheese, finely grated
2 tbsp. pecans, chopped
1 lemon for garnish
Place the rice, water and sauterne in the inner pot. Close the lid and
press the “BROWN RICE” button; steam for 1 hour and 30 minutes.
Meanwhile, season the salmon with salt and pepper to taste. Place a
heat-resistant plate on the bottom of the steam tray and add the
salmon fillets. Arrange the asparagus around the salmon fillets as space
allows. Open the lid after 1 hour and 30 minutes, keeping hands and
face away to avoid steam burns, and carefully insert the steam tray with
salmon and asparagus into the rice cooker (use oven mitts and avoid
touching the inner pot, as it will be hot).
Close the lid and press the “STEAM/COOK” button; cook for 15 minutes.
When done, check the fish and asparagus with the tip of a fork and
continue steaming if needed until the fish is opaque and the asparagus
is tender. When done, remove the salmon and asparagus and place
each on a plate. Squeeze the lemon over the salmon.
Remove the rice from the inner pot to a bowl. Drizzle with the olive oil,
add the Parmesan cheese and chopped pecans and toss thoroughly.
Serve with the salmon and asparagus. Serves 2.
Salmon with Pecan Parmesan Risotto &
Asparagus Tips
2ta zas arro zin teg ral cru do
11 /2 taz as agu a
11 /2 taz as vin op ara coc ina rS aut ern e
0,2 3kg file tes de sal món
sal yp im ien ta alg usto
0,2 3kg esp árra gos fre sco s,c orta dos en tro zos de 2,5 4cm
1c uch ara da ace ite de oliv ae xtra virg en
1/2 taz a que so Par mes ano ,fi nam ent era lla do
2c uch ara das nue ces ,p ica das
1 lim ón par aa der eza r
Col oca re la rro z,e la gua ye lv ino en la olla int erio r.C erra rla tap ay
pre sio nar elb otó nd eA rro zin teg ral ;v apo riza rp or1 hor ay 30 min uto s.
Mie ntra sta nto ,c ond im ent are lsa lm ón con sal yp im ien ta alg usto .
Col oca ru np lat ore sist ent ea lc alo re ne lfo ndo de la cha rol ad ev apo r
ya gre gar los file tes de sal món .A com oda rlo se spá rra gos alre ded ord e
los file tes de sal món com olo per mita ele spa cio .A bra la tap ad esp ués
de 1h ora y3 0m inu tos ,c ons erv and ola sm ano sy la car ale jos par a
evit arq uem adu ras por elv apo r,e ins erta rc uid ado sam ent ela cha rol a
de vap orc on els alm ón ylo se spá rra gos en la arro cer a(u sar gua nte s
tér mic osy evit art oca rla olla int erio r,y aq ue esta rá cal ien te) .
Cer rar la tap ay pre sio nar elb otó nd eC oci nar /Va por iza r;c oci nar por 15
min uto s.C uan do ter min e,r evis are lp esc ado ylo se spá rra gos con la
pun ta de un ten edo ry con tin uar coc ina ndo sie sn ece sar io has ta que el
pes cad oe sté opa co ylo se spá rra gos sua ves .S aca re lsa lm ón ylo s
esp árra gos yc olo car los en un pla to. Exp rim ire llim ón enc im ad el
sal món .
Sac are la rro zd ela olla int erio ry col oca rlo en un taz ón. Mez cla rc on el
ace ite de oliv a,a gre gar elq ues oP arm esa no yla sn uec esp ica das y
rem ove rp erfe cta men te. Ser vir con els alm ón ylo se spá rra gos .R ind e2
por cio nes .
Salmóncon risottoparmesano ynueces y
puntasde espárragos
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