Category: FISH

SOUTHWEST SALMON SALAD

Yield: 1

Ingredients

  • 1 4 oz./115 g skinless salmon fillet
  • 1/8 tsp. coarse kosher salt
  • 1/2 tsp. smoked paprika, divided
  • 1/2 cup frozen yellow corn kernels
  • 1/2 cup canned black beans, drained and rinsed well
  • 2 cups chopped Romaine
  • 4 cherry tomatoes, cut in quarters
  • 1/4 cup sour cream
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/2 small garlic clove, crushed
  • ¼ cup broken corn chips

Instructions

  1. Add water to the TupperWare® SmartSteamer water tray.
  2. Season both sides of the salmon with salt and ¼ tsp. of the smoked paprika. Place salmon in the bottom casserole tray of the TupperWare® SmartSteamer. Place casserole tray on top of water tray.
  3. In the top steamer tray, place corn and beans in a single, even layer; sprinkle with salt to taste. Place steamer tray on top of casserole tray. Microwave on high power 8 minutes or until salmon is cooked through. Remove from microwave; set aside.
  4. Meanwhile, in a medium bowl, toss together romaine and tomatoes; set aside
  5. In a small bowl, stir together sour cream, olive oil, vinegar, garlic, and remaining smoked paprika. Add salt and pepper to taste.
  6. Transfer corn and beans to salad bowl and toss with romaine and tomatoes. Flake salmon and place on top of salad greens. Top with broken corn chips and drizzle with dressing.

MAHI MAHI

Yield: 4

Serving Size: 1 piece of fish

Ingredients

  • 4 Mahi filets
  • 1½ tsp. salt, divided
  • ¼ tsp. fresh black pepper
  • ½ cup slivered almonds
  • 4 tbsp. unsalted butter
  • ½ lemon, juiced using Zest ’N Press® Gadget.

Instructions

  1. Season fish with salt and pepper, reserving ½ tsp. for sauce.
  2. Place Chef Series II 11″/28 cm Fry Pan over medium heat. Once pan is hot, place fish filets into pan and sear until browned, about two minutes. Flip with Spatula to sear other side and cook through, 2–3 minutes longer.
  3. Meanwhile, place Chef Series II 8″/20 cm Fry Pan over medium heat. Add almonds to pan and toast, about 2–3 minutes or until you can smell them. Stir occasionally to keep from burning.
  4. Once toasted, remove almonds from pan and set aside. Add butter to pan and heat until it begins to brown and smell nutty. Swirl pan while cooking to keep from burning.
  5. Once browned, return almonds to pan and add lemon juice and salt to season. Stir to combine and serve over seared fish.

GRILLED LEMONY SHRIMP

Yield: 2

Serving Size: 6 shrimp

Ingredients

  • 12 fresh, medium, raw shrimp
  • 3 garlic cloves, peeled, minced
  • zest of 2 lemons
  • ½ cup chicken stock
  • 2 tsp. corn starch
  • ¼ tsp. coarse kosher salt

Instructions

  1. In the base of the MicroPro™ Grill add shrimp in a single layer. Place cover on shrimp in the grilling position. Microwave on high power 3 minutes. Remove from microwave, flip shrimp.
  2. Meanwhile, in a small bowl, stir together lemon zest, chicken stock, corn starch, and salt. Pour over shrimp. Place cover on shrimp in the grilling position. Microwave on high power an additional 2 minutes.
  3. Remove from microwave. Serve shrimp warm with your favorite vegetable noodles or spaghetti squash.

MULLED APPLE CIDER MARINADE

Ingredients

  • 2 cups apple cider
  • 2 tbsp. apple cider vinegar
  • 3 tbsp. mulling spices
  • 1 large garlic clove, crushed
  • ½ yellow onion, finely diced
  • 4 whole fresh thyme sprigs
  • 1 tsp. coarse kosher salt

Instructions

  1. In the base of the Quick Shake® container, add apple cider, vinegar, mulling spices, garlic, onion, thyme, and salt. Secure Quick Shake® cover.
  2. Shake until well combined. Refrigerate up to seven days.
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CANTONESE FISH

Yield: 2

Serving Size: 1 fillet

Ingredients

  • 2 green onions, sliced thin
  • 1 tbsp. minced fresh ginger
  • ½ tsp. kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 fresh snapper fillets, skin removed*
  • 2 tbsp. minced shallot
  • 1 tsp. minced fresh ginger
  • ½ tsp. minced fresh garlic
  • ¾ cup orange juice
  • 3 tbsp. maple syrup
  • ¼ tsp. kosher salt
  • ½ tsp. white vinegar
  • 1 tbsp. cornstarch

Instructions

  1. In a small bowl, stir together green onion, ginger, salt and pepper.
  2. In the water tray of the Tupperware® SmartSteamer, add water to the max fill line. Place steamer base inside water tray; place colander on top of steamer base.
  3. Place two fish fillets in colander. Divide green onion mixture evenly between the two fillets, spread across top of each fillet. Cover and microwave on high power 9 minutes. Remove from microwave, remove cover and transfer fish to a serving dish.
  4. Make the sauce. In the 2-cup/500 mL Micro Pitcher, stir together shallot, ginger, garlic, orange juice, maple syrup, salt, vinegar, and cornstarch. Microwave on high power 1 minute 30 seconds. Remove from microwave, stir sauce and pour over fish. Serve warm.

SCALLOPS WITH LEMON VINAIGRETTE

Preparation

Yield: 4

Serving Size: 4

Ingredients

  • 1 lb./455 g medium sea scallops
  • ¼ tsp. coarse kosher salt
  • ¼ tsp. black pepper
  • 1 lb./455 g fresh asparagus
  • 1 lemon, zested and juiced using Zest ’N Press® Gadget
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. fresh dill, chopped
  • 1 tbsp. fresh chives, chopped

Instructions

  1. Place scallops in the Colander Tray of the Smart Steamer and sprinkle with half the salt and pepper.
  2. Place asparagus in the Steamer Base. Fill the Water Tray with 1¾ cups/400 mL water. Place Colander Tray on top of Steamer Base, Steamer Base on top of Water Tray and cover. Microwave on high power for 8 minutes.
  3. Meanwhile, in a small bowl, whisk the remaining ingredients together.
  4. Serve scallops and asparagus drizzled with Vinaigrette. Serve with white or brown rice.

MEDITERRANEAN SALMON

Preparation

Yield: 4

Ingredients

  • 1 tsp. plus 1 tbsp. extra virgin olive oil, divided
  • 1 pint cherry tomatoes, halved
  • 1 cup chopped zucchini
  • ½ cup chopped eggplant
  • ¼ cup golden raisins (optional)
  • 2 tsp. chopped fresh rosemary
  • 2 garlic cloves, crushed
  • ¼ tsp. coarse kosher salt
  • 4 (4 oz./115 g) salmon fillets, skin-on

Instructions

  1. In a large bowl, toss together 1 tsp. of the olive oil, cherry tomatoes, zucchini, eggplant and raisins until well coated.
  2. Transfer vegetables into the base of the MicroPro™ Grill. Microwave on high power 5 minutes with the lid in the grill position.
  3. Remove from microwave; transfer vegetables back to the same bowl. Fold in rosemary and salt; set aside.
  4. Brush salmon on all sides with remaining olive oil. Place 2 salmon fillets in MicroPro™ Grill, skin side up, with lid in the grill position. Microwave on high power 4 minutes. Remove salmon, sprinkle with coarse kosher salt to taste. Repeat with remaining salmon fillets. Serve warm with vegetables.