Cuisinart Classic Toaster Oven Broiler TOB-50BCC - Manuel (Page 11)

9
Soy Glazed Salmon with Dijon-Dill Sauce
The Dijon-dill sauce may be made ahead if you are entertaining.
Makes 4 servings
2 ⁄ 3 cup (150 ml) nonfat plain yogurt* or whole sour cream**
1 ⁄
2 cup (125 ml) grainy Dijon-style mustard
2 tablespoons (30 ml) extra virgin olive oil
1 small shallot ( 1 ⁄
2 ounce [15 g]), peeled and finely chopped
3 ⁄ 4 ounce (20 g) fresh dill weed, finely chopped
2 teaspoons (10 ml) sugar
1 teaspoon (5 ml) kosher salt, divided
1 ⁄
2 teaspoon (2 ml) freshly ground black pepper
4 6-ounce (170 g) portions salmon fillet, skin on
1 tablespoon (15 ml) soy sauce
Place the yogurt, mustard, olive oil, shallot, dill weed, sugar, 1 ⁄
2 teaspoon
(2 ml) salt, and 1 ⁄
4 teaspoon (7 ml) pepper in a medium bowl. Stir with a
whisk to blend. Let stand 30 minutes or longer to allow flavours to develop.
The sauce may be done up to a day ahead. Makes about 1
1 ⁄ 4 cups (300 ml)
sauce.
Brush the salmon fillets with the soy sauce and sprinkle with the remaining
salt and pepper. Let sit for 15 minutes at room temperature. Place the rack
in the toaster oven in position B and preheat on the broil setting. Place the
drip pan in the broiling pan so that the fish will be about 1
1 ⁄
2 to 2 inches
(3.75 x 5 cm) from the upper element. Lightly coat the broiler rack with
cooking spray and add
1 ⁄
4 cup (50 ml) of water to the drip pan. Arrange the
salmon fillets skin down on the prepared pan. Place in the oven and broil
with the oven door ajar for 14 to 18 minutes; salmon should test
145°–150ºF (65º–70ºC) when tested with an instant-read thermometer.
Serve hot or chilled with the Dijon-dill sauce.
*For a thicker sauce, strain the yogurt for 1 hour or longer using a yogurt
strainer or a strainer lined with a coffee filter; discard the whey (liquid).
**For a richer sauce, use whole sour cream.
Nutritional information per serving (sauce made with nonfat yogurt):
Calories 321 (36% from fat) • carb. 14g • pro. 36g • fat 13g • sat. fat 2g
• chol. 89mg • sod. 1448mg • calc. 86mg • fiber 0g
Oven Baked Scampi
Serve over linguine cooked al dente,
or with crusty bread to dip in the sauce.
Makes 2 to 3 servings
1 pound (500 g) large (21-30 count) shrimp
2 tablespoons (30 ml) unsalted butter, melted
2 tablespoons (30 ml) extra virgin olive oil
2 tablespoons (30 ml) finely minced shallot
1-2 cloves garlic, peeled and finely minced
1 teaspoon (5 ml) herbes de Provence or Italian herb blend
1 ⁄
2 teaspoon (2 ml) dry mustard
1 ⁄
4 teaspoon (1 ml) kosher salt
1 ⁄ 8 teaspoon (0.5 ml) freshly ground black pepper
1 ⁄
4 cup (50 ml) dry vermouth
1 ⁄ 3 cup (75 ml) fresh bread crumbs
2 tablespoons (30 ml) chopped fresh Italian parsley
1 tablespoon (15 ml) freshly squeezed lemon juice
lemon wedges
Peel shrimp, leaving tail on. De-vein and partially butterfly; reserve. Preheat
toaster oven to 425°F (220ºC).
Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry
mustard, salt, and pepper. Spread half of this mixture in a 1
1 ⁄
4 -quart (1.2 L)
ovenproof oval dish. Arrange shrimp evenly over the butter/oil mixture. Pour
the vermouth and the remaining butter/oil mixture over the shrimp. Bake for
8 to 9 minutes. Remove from oven, stir gently to loosen – shrimp should be
beginning to curl and be somewhat opaque and “shrimp” in colour. Sprinkle
evenly with breadcrumbs and half the chopped parsley. Return to the oven
for an additional 3 to 4 minutes.
Remove from oven, drizzle with lemon juice and sprinkle with remaining
chopped parsley. Serve with additional lemon wedges.
Nutritional information per serving (3 servings):
Calories 366 (47% from fat) • carb. 11g • pro. 34g • fat 19g • sat. fat 6g
• chol. 316mg • sod. 526mg • calc. 96mg • fiber 1g
IB-5946-CAN(0,0) 07/28/2005 14:02 Page 11