RECIPES
10
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Classic Egg Salad
8 hard-boiled eggs, peeled and chopped
3 Tbsp. mayonnaise
4 green onions, minced
1 Tbsp. yellow mustard
1 stalk celery, minced
salt & pepper, to taste
5 Tbsp. sweet pickle relish
1. See page 6 for egg-boiling instructions.
2. Mix all ingredients in a container with a lid.
3. Cover and refrigerate 1–2 hours before serving.
Serves 4
Salmon and Asparagus with Yogurt Sauce
1 cup water
¼ cup plain Greek yogurt
2 small salmon fillets
1 tsp. lemon juice
salt & pepper
1 tsp. dried dill weed
10 spears of asparagus, trimmed
1. To avoid cross contamination, wash hands and utensils after touching raw
seafood.
2. Fill the reservoir with water between MIN/MAX lines.
3. Sprinkle the salmon with salt and pepper and place in the steamer, skin
down.
4. Put the asparagus spears on top of the salmon, cover and steam for
10–20 minutes (salmon should flake easily with a fork when done and
asparagus should be bright green).
5. To make the yogurt sauce, mix together the yogurt, lemon juice and dill
in a small bowl. Salt & pepper to taste.
6. Remove the asparagus and salmon from the steamer, drizzle all with
yogurt sauce and serve.
Serves 2
