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17
1 teaspoon red pepper flakes
4 2 x ½-inch strips lemon peel, white
pith removed
¾ cup fresh cilantro, roughly chopped
¼ cup fresh parsley, roughly chopped
1
/
3
cup fresh lemon juice
2 tablespoons white wine vinegar
1 cup olive oil, reserving 1 tablespoon
1
/
3
cup pitted, whole Kalamata olives,
finely chopped
1 pound salmon, about 1½
inches thick
2 large (about 1 pound total)
russet potatoes, scrubbed
1. Make the chermoula: Put the garlic into a
mini chopper. Pulse to finely chop. Add the
paprika, ½ teaspoon of the salt, pepper,
coriander, cumin, red pepper flakes and
lemon peel. Pulse until a paste forms.
Transfer mixture to a small bowl. Add the
cilantro, parsley, lemon juice and vinegar.
Slowly whisk in the olive oil. Add the olives.
Put the salmon in a 9 x 13-inch baking dish;
add ½ cup of the marinade to cover the fish.
Cover with plastic wrap; marinate 1 to 2
hours. Bring to room temperature
before grilling.
2. Twenty minutes before cooking the salmon,
slice the potatoes into ¼-inch slices. Put
the potato slices in a large bowl with
the reserved tablespoon of olive oil and
remaining salt. Toss to evenly coat.
3. Turn on the Cuisinart
®
Smoke-less Contact
Griddler
®
. Select Smoke-less mode and set
both plates to Fish.
4. Once preheated, distribute the potatoes
between the upper and lower grill plates
of the Smoke-less Contact Griddler
®
in an
even layer. Set the timer for 16 minutes and
cook potatoes, flipping halfway through,
until potatoes are browned and crispy and
fully cooked through. Transfer the cooked
potatoes to a large serving plate and loosely
cover with foil.
5. Put the salmon on the bottom plate of the
Smoke-less Contact Griddler
®
. Set the
count-up timer and cook for about 8 to 9
minutes on the first side. Flip salmon and
cook the second side of the salmon for
about 6 minutes, until desired doneness.
6. When salmon is cooked, transfer to
a serving plate and drizzle with 2 to 3
tablespoons of the remaining chermoula.
Serve salmon with the reserved potatoes.
Nutritional information per serving (based on 4
servings): Calories 856 (75% from fat) • carb. 29g
pro. 27g • fat 73g • sat. fat 10g • chol. 69mg
sod. 819mg • calc. 91mg • fiber 4g
Cuban Sandwich
Ham and cheese magically come together in
this take on the traditional Cuban toasted
sandwich. A great way to use up any leftover
Latin Pork Chops (page 20).
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes 2 large sandwiches, about 6 servings
2 large Cuban or Portuguese-style
soft rolls, about 10 inches long
1 tablespoon plus 1 teaspoon Dijon or
deli mustard
4 to 6 ounces sliced Swiss cheese, divided
4 to 6 ounces sliced roasted pork
4 to 6 ounces sliced ham
4 ounces dill pickles, thinly
sliced horizontally
1 teaspoon olive oil
1. Assemble sandwiches by slicing rolls and
placing on a work surface. Spread the
mustard on each side of both rolls. Put a
slice of cheese on the bottom of each roll.
Add the pork, ham and the pickle slices.
Finish with the remaining cheese and the top
of the roll. Brush the top with the olive oil.
2. Fit the Cuisinart
®
Smoke-less Contact
Griddler
®
with the grill plates. Turn unit on.
Select Grill/Griddle and set to 375°F.
3. Once preheated, place the sandwiches on
the grill and free the floating hinge. Press
the sandwiches firmly when closing the grill
and set the count-up timer. Keep it pressed
for about one minute. Continue cooking for
about 6 minutes total, until bread is crisp
and cheese is melted.
4. Slice sandwich in pieces to serve.
Nutritional information per serving (based on 6
servings): Calories 215 (45% from fat) • carb. 13g
pro. 16g • fat 10g • sat. fat 5g • chol. 38mg
sod. 700mg • calc. 191mg • fiber 0g
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