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Steamed Salmon with Green Asparagus and Tarragon
Serves:
4
Prep Time:
2 minutes
Cook Time:
12 minutes
INGREDIENTS
1/4 cup dry white wine
3/4 cup vegetable stock
1 shallot, thinly sliced
1 lemon, thinly sliced
Four 6-oz. skinless salmon fillets
1 bunch thin green asparagus, woody stems removed
2 tbs. extra-virgin olive oil
1 tsp. coarsely chopped fresh tarragon
METHOD
1. In the Electric Skillet, combine wine, stock, shallot, and lemon and bring to
a boil on number 3 on dial setting. Cover with lid and simmer for 5 minutes
to blend the flavors.
2. Season salmon with salt and pepper and place on provided steamer rack.
Add rack to skillet, reduce heat to number 2 on dial setting, and cover. Steam
salmon for 5 minutes, or until it is almost cooked through.
3. Add asparagus, scattering them around salmon on rack. Cover and cook for 2
minutes, or until salmon is mostly opaque and with a rosy center, and
asparagus is crisp-tender.
4. Transfer 2 tbs. of steaming liquid to a small bowl. Whisk in oil and add
tarragon. Season sauce to taste with salt and pepper.
5. Place a salmon fillet on each of 4 plates. Serve asparagus alongside salmon
and spoon sauce over.
Quick Blackened Catfish Gumbo
Serves:
4
Prep Time:
10 minutes
Cook Time:
25 minutes
Make-Ahead:
Blackening spice mixture can be made 1 week ahead, stored
airtight at room temperature. Gumbo can be made 1 day ahead, cooled, covered,
and chilled. Rewarm covered over low heat.
INGREDIENTS
2 tsp. each freshly ground black pepper, kosher salt, and sweet paprika
1/2 tsp. each cayenne, celery seed, dried thyme, garlic powder
1 lb. catfish fillets, cut crosswise into 1 1/2-inch pieces
4 tbs. canola oil, divided
3 tbs. all-purpose flour
2 celery stalks, sliced
1/2 green bell pepper, sliced
2 green onions, white and green parts sliced, separated
2 tbs. tomato paste
3 cups low-sodium chicken broth
8 oz. collard greens, stemmed, rinsed, drained, coarsely chopped
1 tsp. hot sauce
2 cups cooked long-grain rice
METHOD
1. In small bowl, mix pepper, salt, paprika, cayenne, celery seed, dried thyme,
and garlic powder. (Alternatively substitute with 2 tbs. purchased blackening
spice). Sprinkle catfish with all but 2 tsp. spice mixture.
2. Heat the Electric Skillet on number 4 heat on dial setting. Add 1 tbs. oil and
catfish and sear each side 3 minutes, or until fish is blackened and just
cooked through. Remove catfish from skillet and set aside. Using paper towel,
carefully wipe-out residual oil in skillet.
3. Return skillet to number 4 heat on dial. Add remaining 3 tbs. oil and flour
and cook, stirring frequently, 3 minutes, or until mixture is brick red in color.
Carefully stir in celery, bell pepper, white parts of onions, tomato paste, and
remaining spice mixture. Cook 1 minute, or until vegetables are wilted.
4. Add broth, greens, and hot sauce and bring to a boil. Reduce heat to number
2 heat on dial and simmer 10 to 12 minutes, or until slightly thickened.
Season with salt and pepper, if necessary. Remove gumbo from heat and
gently stir in seared catfish pieces to rewarm.
5. Divide rice and gumbo among bowls. Sprinkle with green parts of onions and serve.
Summary of Contents for Dura-Electric Rapid Skillet
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