Asian Style Salmon with Brown Rice in the Pressure Oven
By Wolfgang Puck
Images
Serves
Makes 4 servings
Ingredients
- 4 center-cut skinless salmon fillets, 4 to 6 ounces each
- Kosher salt
- Freshly ground black pepper
- ¼ cup fresh ginger peeled and julienned
- 3 organic green onions, cut thinly on a bias
- 1 jalapeño, sliced into thin rings
- 1 large organic carrot, peeled and julienned
- Soy sauce to taste
- 4 cups cooked brown rice
Procedure
Jalapeño pepper adds a little heat to salmon cooked in the pressure oven until succulent.
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
Set the rack in the middle position of the pressure oven and set the function to ROAST. Preheat the oven to 450°F.
Place the salmon on the rack in the roasting pan. Season with salt and pepper. Next, top the salmon with julienne ginger, green onions and jalapeño rings.
Place the pan in the oven. Set the Pressure Release Valve to SEAL and lower the Sealing Lever to the SEAL position.
Set the timer for 8 minutes. Roast the salmon until cooked but still moist in the center.
Turn the Pressure Release Valve to VENT and wait for all air to escape. After vented, slowly raise pressure bar and press the Door Release button to open the door.
Remove from the oven and put salmon on four individual serving plates. Garnish with the carrot and soy sauce to taste. Serve with steamed brown rice.
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
Set the rack in the middle position of the pressure oven and set the function to ROAST. Preheat the oven to 450°F.
Place the salmon on the rack in the roasting pan. Season with salt and pepper. Next, top the salmon with julienne ginger, green onions and jalapeño rings.
Place the pan in the oven. Set the Pressure Release Valve to SEAL and lower the Sealing Lever to the SEAL position.
Set the timer for 8 minutes. Roast the salmon until cooked but still moist in the center.
Turn the Pressure Release Valve to VENT and wait for all air to escape. After vented, slowly raise pressure bar and press the Door Release button to open the door.
Remove from the oven and put salmon on four individual serving plates. Garnish with the carrot and soy sauce to taste. Serve with steamed brown rice.
Asian Style Salmon with Brown Rice in the Pressure Oven
By Wolfgang Puck
Serves
Makes 4 servings
Ingredients
- 4 center-cut skinless salmon fillets, 4 to 6 ounces each
- Kosher salt
- Freshly ground black pepper
- ¼ cup fresh ginger peeled and julienned
- 3 organic green onions, cut thinly on a bias
- 1 jalapeño, sliced into thin rings
- 1 large organic carrot, peeled and julienned
- Soy sauce to taste
- 4 cups cooked brown rice
Procedure
Jalapeño pepper adds a little heat to salmon cooked in the pressure oven until succulent.
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
Set the rack in the middle position of the pressure oven and set the function to ROAST. Preheat the oven to 450°F.
Place the salmon on the rack in the roasting pan. Season with salt and pepper. Next, top the salmon with julienne ginger, green onions and jalapeño rings.
Place the pan in the oven. Set the Pressure Release Valve to SEAL and lower the Sealing Lever to the SEAL position.
Set the timer for 8 minutes. Roast the salmon until cooked but still moist in the center.
Turn the Pressure Release Valve to VENT and wait for all air to escape. After vented, slowly raise pressure bar and press the Door Release button to open the door.
Remove from the oven and put salmon on four individual serving plates. Garnish with the carrot and soy sauce to taste. Serve with steamed brown rice.
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
Set the rack in the middle position of the pressure oven and set the function to ROAST. Preheat the oven to 450°F.
Place the salmon on the rack in the roasting pan. Season with salt and pepper. Next, top the salmon with julienne ginger, green onions and jalapeño rings.
Place the pan in the oven. Set the Pressure Release Valve to SEAL and lower the Sealing Lever to the SEAL position.
Set the timer for 8 minutes. Roast the salmon until cooked but still moist in the center.
Turn the Pressure Release Valve to VENT and wait for all air to escape. After vented, slowly raise pressure bar and press the Door Release button to open the door.
Remove from the oven and put salmon on four individual serving plates. Garnish with the carrot and soy sauce to taste. Serve with steamed brown rice.