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Veggie Succotash Salmon in White Wine and Broccoli with Pecans

20 Ingredients
25 mins.

Directions

1

Prep the veggie succotash

Mix veggies and water in inverted ¾-qt./750ml cover of the TupperWave® Stack Cooker and set aside. Make dressing by mixing remaining ingredients until combined and set aside for later use.

2

Prep the salmon

In 1¾-qt./1.75 L Casserole place salmon pieces and brush each with olive oil. Top with ginger, salt and add white wine. Set aside.

3

Prep the broccoli

Combine all ingredients except butter and pecans in 3-qt./3 L Casserole. Dot with butter and set aside.

4

Stack and cook

Stack components together by place 1¾-qt. casserole on top of 3 qt./3 L casserole and top with inverted cover. Place in microwave and cook on high power for 15-20 minutes or until all 3 dishes are fully cooked. Let stand 3-8 minutes.

5

Serve

To serve, pour dressing ingredients over veggies, toss to coat and add in pecans to broccoli. Stir each casserole and serve.

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Ingredients

Yield:

4
Ingredients for Veggie Succotash  
2 cups Mixed vegetables, frozen
3 tbsp. Water
1 tsp. Minced garlic
1 Lime
1 tsp. Dijon mustard
1 tbsp. Extra virgin olive oil
Ingredients for Salmon in White Wine Sauce  
1 lb./455 g Salmon fillet, cut in 4 pieces
1 tbsp. Extra virgin olive oil
2 tsp. Ginger, minced
½ tsp. Salt
3 tbsp. White wine
Ingredients for Broccoli and Pecans  
4 cups Frozen cut broccoli
⅓ cup Water chestnuts, chopped
¼ tsp. Onion salt
¼ tsp. Orange zest
2 tbsp. Unsalted butter
¼ cup Pecans
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