Salmon seasoned

  • 1 Frozen salmon fillet
  • 1 tsp low sodium soy sauce
  • 1 tsp of lemon juice
  • 1 tbs of chipotle sauce
  • Dash of Garlic powder
  • Salt and pepper to taste

Cilantro lime jasmine rice

  • 1/2 cup dried Jasmine rice
  • 1 tbsp. Olive oil
  • 1 tsp lime juice
  • 2 tsp. fresh chopped cilantro
  • 1 cup water
  • Salt to taste

French baby carrots

  • 1 cup baby carrots
  • 1 tsp fresh chopped basil
  • 2 tbs of french dressing

 Caramelized Shallot Butter

  • 3-1/2 tbs unsalted butter, softened
  • 1 large shallot, finely diced (1/3 cup)
  • 1/2 tsp chopped fresh thyme
  • 1/2 tsp finely grated lemon zest
  • Kosher salt and freshly ground pepper
  1. Place salmon into Hot Logic compatible container. Add salmon seasoned ingredients and place in the Hot Logic.
  2. In a Hot Logic compatible container place: water, olive oil, cilantro, lime juice, and salt. Whisk ingredients together to incorporate flavor. Toss in rice and place in the Hot Logic.
  3. In a medium size bowl, combine all French Baby Carrot ingredients, mixing thoroughly. Place mixture into compatible container and put it in the Hot Logic.
  4. Caramelized Shallot Butter: Heat 1 tbsp. of the butter in a small saucepan or skillet over medium-low heat until melted. Add the shallot and cook, stirring frequently, until deeply browned, 8-10 minutes. Remove from heat and stir in thyme. Cool completely.In a small bowl, combine the shallot mixture with the remaining 2 1/2 tbs. butter and lemon zest. Stir to blend well. Lightly season to taste with salt and pepper.Scrape the butter onto a small piece of plastic wrap, mold into a log shape, and wrap in the plastic. Refrigerate until ready to use.
  5. All ingredients can be combined and stored in the refrigerator for future use, or placed into the Hot Logic to eat in 60-90 minutes.