Presto 1362 - Manual (Page 13)

13
seafood
Seafood is the basis of some of the healthiest and most nutritious meals you can make. It is an excellent source of protein,
a good source of minerals, and one of the few sources of beneficial omega-3 fatty acids.
Steaming in the pressure cooker brings out the finest, fullest flavors of seafood. The cooking time required is directly
related to the thickness of the seafood. To be safe, if the fish you are cooking seems thin for its weight or if it weighs less
than the recipe specifies, reduce the cooking time. Overcooking tends to toughen seafood.
FOR FISh AND SEAFOOD,
DO NOT FILL PRESSURE COOKER OVER 2 ⁄
3
FULL!
OPERATINg ThE COOKER wIThOUT COOKINg LIqUID OR
ALLOwINg ThE COOKER TO bOIL DRy wILL DAmAgE ThE COOKER.
4 small salmon steaks, 1-inch
thick
4 tablespoons Dijon-style
mustard
3-4 sprigs fresh thyme or
½ teaspoon dried thyme
1 tablespoon olive or
vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup dry white wine or
chicken broth
1 bay leaf
• • • • • • •
2 tablespoons Dijon-style
mustard
1 tablespoon cornstarch
Spread each steak with 1 tablespoon mustard. Press 1 thyme sprig into mustard on each steak or
sprinkle with dried thyme. Pour oil into cooker. Turn heat selector to medium and sauté onion and
garlic until tender. Stir in wine and bay leaf. Place steaks on rack in cooker. Close cover securely.
Place pressure regulator on vent pipe and cook 2 minutes with pressure regulator rocking
slowly. Cool cooker at once. Carefully remove steaks and rack. Keep steaks warm. Discard bay
leaf. Mix 2 tablespoons mustard with cornstarch. Stir into liquid in pressure cooker. Heat until
sauce boils and thickens, stirring constantly. Serve sauce with salmon steaks.
Nutrition Information Per Serving 4 servings
218 Calories, 9 g Fat, 20 mg Cholesterol
VARIATION: Substitute halibut for salmon steaks.
SALMON STEAKS MOUTARDE
“SCAMPI-STYLE” SHRIMP
2 teaspoons lemon juice
¼ teaspoon salt
1 cup water
• • • • • • •
2 tablespoons minced parsley
¼ teaspoon grated lemon peel
Pat shrimp dry with paper towels. Place margarine in cooker. Turn heat selector to medium and
melt margarine. Sauté onion and garlic. Stir in lemon juice and salt. Cook until bubbly. Pour into
metal bowl which will fit loosely in cooker. Stir in shrimp. Cover bowl firmly with aluminum
foil. Pour water into cooker. Place bowl on rack in cooker. Close cover securely. Place pressure
regulator on vent pipe and cook 3 minutes with pressure regulator rocking slowly. Cool cooker
at once. Stir in parsley and lemon peel.
Nutrition Information Per Serving
4 servings
205 Calories, 11 g Fat, 173 mg Cholesterol
1 pound medium, raw shrimp,
peeled and deveined
3 tablespoons margarine
2 tablespoons minced green
onion
6 cloves garlic, minced