Culinary Tools:
- 1 quart Mixing Bowl
- Bamboo Cutting Board
- Chef’s Knife
- 10½-inch Skillet
Sauce Ingredients:
- ½ cup mayonnaise
- ¼ cup sour cream
- ¼ teaspoon lime juice (freshly squeezed)
- Salt and black pepper to taste
- 2 teaspoons fresh dill
Salmon Ingredients:
- ¼ cup green bell pepper, julienned
- ¼ cup red bell pepper, julienned
- 1/8 teaspoon garlic, crushed
- ¼ cup celery, diced
- ½ cup tomato, sliced
- 1 teaspoon olive oil
- ½ cup chicken broth
- 2 (6-ounce each) salmon fillets
- Salt and black pepper to taste
- ½ pound baby spinach
Sauce Procedure:
- In the mixing bowl, add all ingredients for the sauce and mix well; cover and refrigerate.
Salmon Procedure:
- Slice vegetables.
- Add olive oil to the skillet, and preheat at medium-high temperature between 2 to 3 minutes, or until oil is very hot. Reduce temperature to low and add peppers, garlic and celery. Sauté for 2 minutes approximately, while constantly stirring.
- Add chicken broth. Add salmon fillets —previously seasoned—. Cover with the Redy-cook® valve closed and cook at low heat for 6 minutes (approximately). Once salmon is ready, add spinach, cover with the valve closed and cook for 1 additional minute.
On each plate, place half cooked vegetables, 2 tomato slices and 1 salmon filet. Top with the sauce and serve with your favorite rice.