Mastering the Multi Function Cooker

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PRO TIP
Leave the skin on the salmon while cooking so it
keeps its shape. You can make the compound butter
up to a week ahead of time. Change up the flavors of
the compound butter by adding your favorite herbs
and using honey instead of maple syrup.
with paper towels. When oil begins to shimmer,
add salmon to the Multi-Function Cooker, skin
side down. Sear until skin is crispy and browned,
1-2 minutes. Turn salmon, and sear until browned,
1 minute more. Serve salmon over spinach with
remaining maple compound butter.
VARIATION: SALMON WITH LIME COMPOUND
BUTTER AND ASPARAGUS
Make compound butter as directed, omitting maple
syrup and mustard. Add 3 tablespoons (19 grams)
chopped green onion and 2 teaspoons (4 grams)
lime zest to butter. Substitute 1 pound (454 grams)
fresh asparagus (tough ends removed) for spinach.
Add 1 tablespoon (2 grams) chopped fresh dill to
the asparagus in the bag. Cook as directed.
VARIATION: SALMON BEURRE BLANC
Make compound butter as directed, omitting maple
syrup and mustard. Add 2 tablespoons (12.5 grams)
minced shallot and 2 teaspoons (4 grams) lemon
zest to butter. When salmon is finished sautéing,
wipe the Multi-Function Cooker clean. Make the
beurre blanc: Add remaining compound butter to the
Multi-Function Cooker and set to Sauté/Sear Mode,
MEDIUM. Press Start. Add 3 tablespoons (19 grams)
minced shallot and cook until tender. Add ¼ cup (59
milliliters) dry white wine and cook until the wine is
almost evaporated. Add ¼ cup (60 grams) crème
fraîche and cook until melted. Spoon beurre blanc
over salmon.