Veggie Succotash Salmon in White Wine and Broccoli with Pecans Recipe

IngredientsIngredients 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
DirectionsPrep the veggie succotashMix 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 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 Combine all ingredients except butter and pecans in 3-qt./3 L Casserole. Dot with butter and set aside.Stack and cook
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.
Let stand 3-8 minutes.
Serve
To serve, pour dressing ingredients over veggies, toss to coat and add in pecans to broccoli.
Stir each casserole and serve.