Asian Style
Poached Salmon
Poached salmon is perfect served on
its own or over a bed of mixed greens.
Setting: Brown/Sauté
Makes about 12 servings
6 garlic cloves, sliced
½ cup (125 ml) sliced ginger
(about a 4- x 2-inch [100 mm x
50 mm] piece)
½ cup chopped celery
(about 1½ medium stalks)
2 scallions, sliced
1 star anise pod
4 cups (1 L) chicken stock,
low sodium
2½ cups (625 ml) water
¾ cup (175 ml) rice wine
¾ cup (175 ml) soy sauce,
low sodium
2 tablespoons (30 ml) sesame oil
pinch freshly ground black
pepper
3 pounds (1.5 Kg) salmon fillet
1. Put all ingredients except the salmon
into the Cuisinart
®
Multicooker. Stir to
combine; cover.
2. Set unit on Brown/Sauté at 400°F
(200°C). Bring to a boil and then reduce
heat to 300°F (150°C). Let heat for an
additional 30 minutes.
3. Carefully put salmon into the poaching
liquid. Let cook for about 15 minutes, or
until fully cooked through – it should
easily flake away with a fork.
4. Serve immediately.
Nutritional information per serving
(4 ounces [115 g] of fish):
Calories 229 (40% from fat) • carb. 5g • pro. 25g
• fat 10g • sat. fat 2g • chol. 62mg • sod. 613mg
• calc. 28mg • fiber 0g
Sides
Buttery Dinner Rolls
The recipe below instructs to use a stand
mixer, but of course the dough can be
made in the food processor or by hand.
Baking in the multicooker produces
a soft and fluffy roll, perfect for sopping
up gravy or sauces.
Setting: Roast
Makes 12 dinner rolls
½ cup (125 ml) whole milk
6 tablespoons (90 ml) unsalted
butter (cut in 6 pieces)
3 tablespoons (45 ml) granulated
sugar
¾ teaspoon (3.75 ml) salt
3 tablespoons (45 ml) warm
(105°F to 110°F [40°C to 43°C})
water
1¾ teaspoons (9 ml) active dry
yeast
1 large egg
3 to 3½ cups (750 to 875 ml) bread flour,
divided butter for greasing pan
1 tablespoon (15 ml) whole milk
1 tablespoon (15 ml) unsalted
butter
1. Scald milk (heat until just bubbling
around edges – may be done in
microwave). Stir in butter, sugar, and
salt.Letcooluntiljustwarm(105ºFto
115ºF[40°Cto46°C]).
2. Mix the warm water and yeast with a
pinch of the flour and put into the bowl
of a stand mixer. Let stand until foamy,
about 5 minutes.
3. Add the cooled milk mixture, egg and
2 cups (500 ml) of the flour. Insert the
dough hook and mix on low for
2 minutes. Continuing on low, add the
remaining flour, 1 tablespoon (15 ml) at
a time, until a loose dough ball forms
that clings to the dough hook and
cleans the sides of the bowl. Raise the
speed slightly and knead until smooth,
about 5 minutes.
4. Transfer to the cooking pot of the
Cuisinart
®
Multicooker and let rise until
doubled, about 45 to 60 minutes.
5. Lightly butter an 8-inch (203 mm) round
baking pan. Punch down the dough and
then divide into 12 equal pieces. Roll
into balls and arrange in the prepared
pan. Insert roasting rack into the
cooking pot and put filled pan on top.
Let rise until about doubled, about 30 to
40 minutes.
6. While dough is rising, combine
remaining tablespoon (15 ml) of milk
and butter and heat until butter is
melted. Once rolls have risen, gently
brush with melted butter and milk.
7. Set unit to Roast at 375°F (190°C) for
35 minutes. Check at 30 minutes. Rolls
should be golden brown (internal
temperature of rolls will be 205°F (96°C)
when tested with an instant-read
thermometer).
8. Remove pan and let cool for about 10
minutes before serving. For softer rolls,
brush each with melted butter just after
removing from the unit.
Nutritional information per roll:
Calories 144 (28% from fat) • carb. 7g • pro. 4g
• fat 2g • sat. fat 1g • chol. 22mg • sod. 157mg
• calc. 17mg • fiber 1g
Garlic-Rosemary Beans
These are delicious served alongside lamb
chops. You can also purée them in a food
processor to make a white bean dip to
serve with a crudités platter.*
Settings: Brown/Sauté
Slow Cook
Makes about 5 cups (1.25 L)
1 pound (500 g) navy or cannelloni
beans, soaked in room-temperature
water overnight
1½ teaspoons (7 ml) olive oil
6 to 8 garlic cloves, crushed
2 rosemary sprigs
½ teaspoon (2 ml) sea or kosher salt
2½ cups (625 ml) vegetable or chicken
broth
1. Soak the beans overnight by covering
with water by about 2 inches (50 mm).
Once soaked, drain and rinse.
2. Put the rinsed beans into the cooking
pot of the Cuisinart
®
MultiCooker and
cover with water. Cover and set to
Brown/Sauté at 500°F (260°C) to bring
to a boil. Once a boil has been
achieved, let boil for 10 minutes.
Carefully drain beans and rinse under
cold water; reserve. Dry cooking pot
well and place pot back into unit with
the oil.
3. Set unit to Brown/Saute at 375°F
(190°C). Once oil is hot, add the garlic.
Sauté until the garlic is golden and
fragrant.
4. Add the remaining ingredients (be sure
to drain the beans). Stir to combine,
cover and switch to Slow Cook on High.
Set the timer to 3 hours.
5. Once the 3 hours have expired, the unit
will automatically switch to Keep Warm.
*If puréeing, more liquid will need to be
added.
Nutritional information per serving (½ cup [125 ml]):
Calories 166 (8% from fat) • carb. 29g • pro. 11g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 252mg
• calc. 83mg • fiber 11g
