1. Chuck garlic, onion, rice, white wine, lemon juice and chicken stock in the rice cooker. Stir well. 2. Hit "cook". 3. Meanwhile, cover salmon with balsamic and marinate. 4. About 3/4 of the way through the cooking, open the rice cooker and stir the mix. Put the steamer rack on top of the rice and put the salmon in the steamer. (If your rice cooker doesn't have a steamer, cook the salmon in the microwave for a few minutes). 5. Once the rice cooker stops cooking, leave it on 'keep warm'; open it, take out the salmon, add the cheese, stir the rice and close the rice cooker again. 6. Flake the salmon into small chunks. 7. Cut the shallot into small slices. 8. Open the rice cooker, add the flaked salmon, shallot, capers and dill. Stir well to mix, season to taste with salt and pepper. Close the rice cooker again. 9. Get the plates ready to serve. 10. Serve, sprinkled with a little extra dill. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
