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28
Honey-Glazed Salmon
While the Cuisinart
®
Pressure Cooker may cook
food very quickly, its Low Pressure setting is
gentle enough for delicate items such as fish. In
this recipe, salmon cooks perfectly in just a few
minutes. Plus, a touch of sweetness and Asian
flavors will appeal to even the pickiest eaters.
Makes 2 to 3 servings
¼ teaspoon kosher salt
1 pound salmon fillet, about 1½
inches thick, skin removed, cut into
2 to 3 pieces
Freshly ground black pepper
½ cup water
2 tablespoons honey
1½ tablespoons reduced-sodium soy sauce
1 garlic clove, smashed
1 1-inch piece ginger, peeled and
thinly sliced
1 green onion, thinly sliced for serving
1. Season salmon with the salt and pepper.
In a small bowl, whisk together the water,
honey, soy sauce, garlic and ginger and
put into the cooking pot of the Cuisinart
®
Pressure Cooker with the salmon fillets.
Select Low Pressure. Set time to 4
minutes. When the audible beep sounds,
use Quick Pressure Release.
2. Once pressure is released completely, the
red indicator will drop. Remove lid and
transfer salmon to a serving plate, flesh
side up. Select Brown to reduce cooking
liquid until it thickens. Spoon over salmon
and sprinkle with sliced green onions.
Nutritional information per serving
(based on 3 servings)
Calories 278 (30% from fat) • carb. 15g • pro. 33g
fat 9g • sat. fat 2g • chol. 68mg • sod. 414mg
calc. 64mg • fiber 0g
Arroz con Pollo
A perfect one-pot meal, in only
30 minutes, total.
Makes about 6 servings
4 pounds boneless, skinless
chicken thighs
1½ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
1 onion, chopped
1 red pepper, chopped
4 garlic cloves, chopped
2 plum tomatoes, cut into ½-inch dice
¼ teaspoon smoked paprika
2 cups long-grain white rice
3 cups low-sodium chicken broth
1
∕
8
teaspoon saffron threads
1 bay leaf
1. Season the chicken on both sides with 1
teaspoon of the salt and the pepper.
2. Put the oil into the cooking pot of the
Cuisinart
®
Pressure Cooker. Select Brown.
Once the oil is hot, brown the chicken
in 2 batches, about 5 minutes per side.
Remove and reserve. Add the chopped
onion, red pepper and garlic. Stir well,
scraping any brown bits from the bottom
of the pot. Sauté vegetables until fragrant,
about 5 minutes. Add the tomatoes with
remaining salt and smoked paprika and
cook for a couple of minutes before
stirring in the rice.
3. Add the chicken back to the pot with the
broth, saffron and bay leaf. Stir together.
Secure the lid and select High Pressure.
Set the time for 18 minutes. When the
audible beep sounds, use Quick Pressure
Release.
4. Once all the pressure is released
completely, the red indicator will drop.
5. Remove lid, stir ingredients together and
serve immediately.
Nutritional information per serving:
Calories 397 (13% from fat) • carb. 52g • pro. 32g
fat 6g • sat. fat 1g • chol. 108mg • sod. 935mg
calc. 71mg • fiber 2g