Breville BRC510, Instruction Booklet

Page: 43 / 44

42
RECIPES
STEAMEd SALMON WITH TOMATO,
BASIL SALSA
Serves 4
INGREdIENTS
1 Tablespoon oil
3 green onions, chopped
¼ cup/60ml white wine vinegar
2 large ripe tomatoes, diced
10 basil leaves, finely sliced
1 Tablespoon balsamic vinegar
2 Tablespoons light olive oil
2 x 150g salmon fillets
Salt and freshly ground pepper
3 cups/750ml water
METHOd
Sauté Setting
1. Press the ‘Menu Selector’ button to the
‘Saute’ setting. Heat for 3 minutes with
the lid on.
2. Remove the lid, add oil, heat 1 minute.
Add green onions, cover with lid and
sauté for 2 to 3 minutes until onion has
softened slightly, stirring occasionally.
3. Add white wine vinegar and bring
mixture to the boil, allow to boil
uncovered until mixture has reduced
by half.
4. Add tomatoes, cook for 1 minute.
Remove cooking bowl from appliance
and pour tomato mixture into a bowl to
cool. When completely cooled, stir in
basil, balsamic vinegar and oil. Season to
taste with salt and pepper.
Rice Setting
5. Wash and dry removable cooking bowl
and place back into Risotto & Rice. Pour
water into cooking bowl.
6. Place salmon fillets into steaming tray
and sprinkle with salt and pepper.
Place steaming tray into removable
cooking bowl.
7. Cover with lid and press the ‘Menu
Selector’ button to the ‘Rice’ setting.
Steam for approx. 6 to 8 minutes for
medium done or approx. 10 minutes for
well done fish.
8. Remove salmon and place on a serving
plate. Spoon over Tomato and Basil
Salsa and serve.
vEGETABLES IN PEANUT SAUCE
Serves 4
INGREdIENTS
1 bunch baby bok choy, washed and trimmed
1 small head broccoli, cut into florets
10 snow peas, trimmed
2 carrots, peeled and thinly sliced
300g very firm tofu, cubed
3 cups/ 750ml water
1 cup/250ml peanut sauce (recipe below)
METHOd
Rice Setting
1. Place vegetables and tofu into
steaming tray.
2. Place water into the removable cooking
bowl, cover with lid and press the ‘Menu
Selector’ button to the ‘Rice’ setting.
3. When water is boiling, place the
steaming tray into the removable
cooking bowl, cover with lid and cook
for 4- 5 minutes or until vegetables are
slightly cooked but still quite crunchy
and tofu is heated through.
4. Place vegetables and tofu onto a
serving plate and spoon over warm
Peanut Sauce.