1Wash and cut salmon into bite-sized pieces.
2Peel ginger and juice it. Mix ginger juice with salt and marinate the salmon for 5 mins.
3In the meantime, peel and mince carrot into tiny pieces, and cut mushrooms into bite-size cubes.
4Rinse rice thoroughly and drain water. Heat and boil rice with water in the Thermos® Shuttle Chef® inner pot for 5 mins. Add salmon, carrots and mushrooms.
5Stir well, and boil for another 5 mins. Once boiling, cover inner pot with lid and insert into the Shuttle Chef® outer pot. Let it sit for 1 hour.
6Add in cheese salt and mix well before serving.
DOMESTIC DIVA TIPS: One-pot meals are tasty, easy to make and require less cleanup, making them perfect for busy families. Thermal cookers are excellent for preparing one-pot dishes, as they allow you to prepare meals in advance, then simply leave your dish to continue cooking inside. You’ll have peace of mind knowing food stays warm for hours, so there’s no need for reheating no matter how late your husband and kids may be for dinner.
The Thermos® Shuttle Chef® is a perennial favourite, as it was the world’s first thermal cooker launched in 1989. The Thermos® Shuttle Chef® TCRA-4500 uses heat retention to keep food tasty and warm without having to use your stove for long periods of time, helping you save gas and electricity. Its portable handle also means you can take it outdoors, to potlucks and picnics!
CHEF'S TIP: Salmon is rich in omega-3 fatty acids, which help keep your heart healthy. You can also try this recipe with cod fish, which is a good source of vitamin B12 and gives the dish a lighter flavour.