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Creamy Asparagus & Tomatoes
Makes 4 servings
INGREDIENTS
1 pound asparagus spears, cut into 2-inch lengths
2 cups grape tomatoes
Kosher salt and fresh pepper to taste
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon grainy mustard
METHOD
1.
Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add 2 steamer baskets.
2.
Divide asparagus and tomatoes between steamer baskets and cover.
3.
Set timer knobs to 4 minutes.
4.
Steam for 4 minutes or until crisp tender.
5.
When steaming is complete, transfer to a mixing bowl and let cool for
10 minutes.
6.
Add remaining ingredients then toss to coat.
7.
Garnish as desired and serve.
Lemon Dill Salmon
Makes 2 servings
INGREDIENTS
1 lemon, sliced into rounds
2 salmon fillets
Montreal steak seasoning to taste
4 sprigs fresh dill
METHOD
1.
Fill the water reservoir with water up to the MAX line on the water
level window, fit with drip tray then add steamer basket.
2.
Arrange lemon slices in the bottom of the steamer basket.
3.
Place salmon on top of lemon slices, season with Montreal steak
seasoning, top with dill and cover.
4.
Set timer knob to 6 minutes.
5.
Steam for 6 minutes or until salmon is just cooked through.
6.
When steaming is complete, transfer to a serving platter.
7.
Garnish as desired and serve.
