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Ingredients
4 frozen salmon steaks
500g rice
250g frozen vegetables of your choice
50g slivered almonds
400ml chicken broth (alternatively melt 1 cube of
chicken stock per 190ml)
4 knobs of butter
250ml water
Method
Preheat the multi cooker to 140°C.
Pour the chicken broth and water into the multi cooker and add the rice,
vegetables and almonds. Place the frozen salmon steaks onto the steam rack. Add
a knob of butter to each salmon steak. Secure the lid and cook for approximately
25-30 minutes. Check the rice occasionally and add more water if it has been
absorbed. Ensure that the rice doesn’t stick to the bottom of the multi cooker.
Steamed Fish and Rice
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