• 2 each-8 ounces wild salmon, skin on, scaled

    • 1 ounce julienned ginger

    • 1 ounce of sliced garlic

    • 1 ounce scallions

    • 1/2 ounce cilantro

    • 2 tablespoon light soy sauce

    • 2 tablespoon sweet chili sauce

    • Pinch of Kosher Salt

    • 4 ounce sugar snap peas, fibrous lining removed


Step 1: Place salmon (skin side up) on a piece of parchment paper
Step 2: Divide and add ginger, garlic, scallions, cilantro, light soy sauce, sweet chili sauce and kosher salt between the two pieces of fish
Step 3: Fold the parchment in half and then from one side (roll the parchment and fold to create a pouch)
Step 4: Remove the steamer basket and pour two cups of water into the steamer
Step 5: Place the steamer basket back into the Ultra Multi-Cooker
Step 6: Turn on the Tatung Ultra Multi-Cooker and select the "Steam" setting. Adjust the temperature to 212F and the time to 12 Minutes
Step 7: When done, remove with caution