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9
Nutritional information per serving:
Calories 101 (27% from fat) • carb. 17g • pro. 2g • fat 3g • sat. fat 1g
• chol. 4mg • sod. 127 • calc. 35mg • fiber 3g
FRESH SALMON & POTATO HASH
Makes 6 servings
1½ pounds fresh salmon fillets, boneless, skinless,
cut in 1-inch cubes
3
⁄4 teaspoon kosher salt, divided
1 tablespoon extra virgin olive oil
1 pound Huston’s Yukon Gold
™
Potatoes, unpeeled, cut in ½ to
3
⁄4-inch dice
1 cup sliced celery (cut on the bias in ½ inch slices)
3
⁄4 cup diced yellow pepper (cut in
3
⁄4-inch pieces)
8 ounces asparagus, tough ends trimmed, cut in thirds
1 large shallot, peeled and minced
1 large clove garlic, peeled and minced
½ cup half-&-half
1 teaspoon dill weed
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives (optional)
Preheat Cuisinart
®
Electric Skillet to 375°F. Season salmon with ½
teaspoon salt and place in a single layer in skillet. Cook uncovered, turning
pieces over 2-3 times, until nicely browned, about 4 minutes. Remove from
Skillet and keep warm.
Add the oil and brown potatoes, uncovered, about 10 minutes. Reduce
heat to 300°F. Add celery, peppers, asparagus, shallot, garlic, and remain
-
ing ¼ teaspoon salt; cover and cook until vegetables are just tender, about
5 minutes. Add half-&-half and dill; cook uncovered until liquid is reduced
and thickened, about 4 minutes. Return salmon to the Skillet, 1-2 minutes.
Garnish with parsley and chives.
Nutritional information per serving:
Calories 342 (44% from fat) • carb. 22g • pro. 26g • fat 17g • sat. fat 5g
• chol. 82mg • sod. 260mg • calc. 77mg • fiber 3g
POTSTICKERS
Makes 50 servings
12 tablespoons wood ear mushrooms
¼ pound ground lean pork
¼ pound ground turkey
2 green onions, chopped
½ cup water chestnuts, finely chopped
¼ cup chopped shiitake mushrooms, finely chopped
½ tablespoon minced fresh ginger
1½ tablespoons light soy sauce
½ tablespoon toasted sesame oil
½ tablespoon dry sherry
¼ teaspoon kosher salt
1
⁄8 teaspoon freshly ground black pepper
50 wonton wrappers
2 teaspoons vegetable or peanut oil
water
Soak wood ear mushrooms in 1 cup boiling water for 30 minutes; drain and
chop finely.
Combine pork, turkey, green onions, water chestnuts, shiitakes and ginger
in a medium bowl. Season with soy, sesame oil, sherry, salt and pepper;
mix filling ingredients well.
Place wonton skins on flat surface with one point facing north (away from
you). Dampen the edges with a bit of water. Place 1 teaspoon filling in
center; fold bottom point up, making a triangle. Either crimp all edges like
a pleat or fold up the 2 end points, and pinch to seal.
Preheat Cuisinart
®
Electric Skillet to 300°F and add 1 teaspoon oil; swirl to
coat bottom of Skillet. Place half the batch (about 25) pot stickers in a
single layer. Cook for 3-4 minutes or until one side is browned. Add 1 cup
water; cover Skillet. Bring to a boil, then reduce heat to 200°F. Cook 8-10
minutes or until water has evaporated, and pot sticker dough is tender.
Serve with dipping sauce.
Nutritional information per serving:
Calories 36 (27% from fat) • carb. 5g • pro. 2g • fat 1g • sat. fat 0g
• chol. 3mg • sod. 63mg • calc. 5mg • fiber 0g
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