Ingredients
3cooker cups long grain white ricewater (to the 3-cup white rice marking in cooking pot) 12ounces salmon fillet, cut to fit the steaming tray1cup diced, peeled cucumber2⁄3cup chopped red onion1½teaspoons lemon zest¼cup fresh lemon juice3tablespoons extra virgin olive oil1teaspoon sea salt¾teaspoon freshly ground black pepper2teaspoons fresh dill
Preparation
Put the rice and water in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the White Rice function and press Start. When the timer indicates that there are about 10 to 15 minutes left of cooking time, insert the steaming tray with the salmon. Once the audible tone has sounded to indicate the end of cooking, allow the cooker to rest, closed, for an additional 5 minutes. Open the lid and carefully remove the steaming tray with the salmon using pot holders. Turn the unit off. Remove the skin and flake the salmon to about 1-inch pieces; reserve. Add the remaining ingredients to the cooking pot and toss to combine. Add the reserved flaked salmon and toss until just combined. Adjust seasonings and serve immediately. This dish is just as delicious served chilled.
