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Salmon, Succotash and Broccoli Stack Dinner
A complete dinner in three layers: salmon steamed in white wine with ginger, a mixed vegetable succotash with a lime and mustard dressing, and broccoli with water chestnuts, orange zest and pecans. The TupperWave Stack Cooker cooks all three at the same time in the microwave.
- Total time
- 45 min
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 5 min
Ingredients
Method
Turn the 3/4-quart (750 ml) cover of the Tupperware TupperWave Stack Cooker upside down, put the mixed vegetables and water in it and set aside. Whisk the dressing ingredients together in a small bowl and set aside too.
Put the salmon in the 1 3/4-quart (1.75 l) casserole, brush each piece with the olive oil, then add the ginger and salt and pour in the white wine.
In the 3-quart (3 l) casserole, combine the broccoli, water chestnuts, onion salt and orange zest, then dot with the butter.
Stack the salmon casserole on top of the broccoli casserole and finish with the inverted cover holding the vegetables. Microwave at full power (1000 W maximum) for 15 to 20 minutes, until all three are cooked through, then leave to stand for 3 to 8 minutes.
Toss the succotash with the dressing and stir the pecans into the broccoli. Stir each dish and serve.
