Veggie Succotash Salmon in White Wine and Broccoli with Pecans

Veggie Succotash Salmon in White Wine and Broccoli with Pecans

Ingredients

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
  • 1/3 cup Water chestnuts, chopped
  • ¼ tsp. Onion salt
  • ¼ tsp. Orange zest
  • 2 tbsp. Unsalted butter
  • ¼ cup Pecans

Directions

Prep the veggie succotash

  1. Mix veggies and water in inverted 3/4-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.

Prep the salmon

  1. In 1 3/4-qt./1.75 L Casserole place salmon pieces and brush each with olive oil. Top with ginger, salt and add white wine. Set aside.

Prep the broccoli

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

Stack and cook

  1. Stack components together by place 1 3/4-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.
  2. Let stand 3-8 minutes.

Serve

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