Garlic And Herb Smashed Potatoes; Honey-Glazed Salmon; Peel-And-Eat Shrimp "Boil - Cuisinart CPC-400 Serie Manual Del Usuario

completely released, the red indicator
will drop,
4. Remove lid and stir together, taste and adjust
seasoning as desired.
Nutritional information per serving (½ cup):
Calories 64 (73% from fat) • carb. 4g • pro. 2g • fat 5g
sat. fat 1g • chol. 4mg • sod. 151 mg • calc. 17mg
Garlic and Herb
Smashed Potatoes
The potato side dish to fit any meal.
Makes 4 to 6 servings
2 tablespoons unsalted butter, divided
2 pounds small red potatoes, halved
lengthwise
2 garlic cloves, sliced
½ teaspoon kosher salt
½ cup chicken broth
¼ cup chopped fresh herbs (any favorite
or combination – parsley, mint,
rosemary, thyme and/or dill)
1. Put 1 tablespoon of the butter into the
cooking pot of the Cuisinart
Select Sauté. Once butter melts, stir in the
potatoes, garlic and salt. Sauté so that the
butter coats all the potatoes and the garlic
softens and becomes aromatic, about 4 to
5 minutes. Add the broth and secure the
lid. Select High Pressure. Set the time for 5
minutes. When the audible beep sounds,
use Quick Pressure Release.
2. Once pressure is released completely, red
indicator will drop. Remove lid and strain
potatoes. Toss with remaining butter and
chopped herbs. Serve immediately.
Nutritional information per serving
(based on 6 servings):
Calories 175 (30% from fat) • carb. 28g • pro. 4g • fat 6g
sat. fat 4g • chol. 16mg • sod. 226mg • calc. 21mg

Honey-Glazed Salmon

While the Cuisinart
®
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
fiber 1g
Pressure Cooker.
®
fiber 3g
Pressure Cooker may cook
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
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
Peel-and-Eat
Shrimp "Boil"
This recipe uses frozen shrimp that you don't
have to defrost, making pressure-cooker
cooking that much easier and faster.
Makes about 8 cups
2 teaspoons vegetable oil
6 ounces smoked andouille or chorizo,
cut into ¼-inch discs
1 large shallot, finely chopped
½ pound fennel, cut on the bias into
1-inch wide strips
22
Pressure Cooker
®