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Fagor Slow Cooker Express Manual

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RECIPES
58
SALMON WITH SPINACH & LEMON SAUCE
Serves 3
Ingredients:
1 ½ teaspoons salt, divided
10 ounces of fresh spinach leaves cleaned and rinsed
2 tablespoons Olive Oil
1 medium onion peeled and cut in half
2 garlic cloves, minced
2 tablespoons minced fresh broad leaf parsley
1 cup bottled clam juice
¼ cup fresh lemon juice
¼ teaspoon white pepper
1 ½ teaspoons dried crumbled dill
3 6-8 ounce salmon steaks at least 1-inch thick
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 large egg yolks
Directions:
1. Place one cup water, 1 teaspoon of salt and the spinach leaves in the pressure
cooker. Close the lid and turn the knob to Pressure.
2. Set the timer for 3 minutes and cook at HIGH pressure. When done, release
the pressure and open the cooker.
3. Remove the spinach from the pressure cooker, drain thoroughly and place
on a platter. Cover and keep warm in a low temperature oven. Dry the cooker
with a paper towel.
4. Use the Brown setting to sauté the onions, garlic and parsley for about
2 minutes. Turn off the Brown setting. Stir in the clam juice, lemon juice,
remaining salt, pepper and dill. Place the salmon in the cooker in a single
layer. Close the lid and set the timer for 7 minutes and cook at HIGH pressure.
5. When done, release the pressure and open the pressure cooker. Using a
slotted spatula, transfer the salmon to the warmed platter and cover to keep
warm.
6. Pour off all but 1/3 cup of the cooking liquid in the cooker and use the Brown
setting to warm the liquid. Stir in the egg yolks and cornstarch mixture. Stir
until it begins to thicken. Turn off the Brown setting.
7. To serve, arrange a portion of spinach on each of 6 individual plates. Top each
with a salmon steak and spoon sauce over the salmon. Garnish with sprigs of
fresh parsley or thin lemon slices.
Slow Cooker Express Manual.indd Sec2:58Slow Cooker Express Manual.indd Sec2:58 12/20/12 10:04 PM12/20/12 10:04 PM
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