Add 2-3 tablespoons of water to the Crumb & Drip Tray and slide back into place. Press the top of the
Rotating Basket with Handle tabs together to remove the lid and open the basket. Line the bottom of the
basket with the dill and thyme sprigs. Add the salmon, skin side down, and replace the Basket lid. Place
the loaded Rotating Basket with Handle into the Oven chamber with the square tip end toward the Drive
Port, resting the handle on the Handle Port. Press down into place until it locks securely. Close the Glass
Door. Set the Temperature to 125°C ad the timer to 50 minutes. Roast until the instant-read thermometer
inserted into the side of the salmon registers 49°C. (A small knife should slide easily through the flesh).
Transfer the salmon to a platter.
Meanwhile, in a medium bowl, whisk together the remaining 1/3 cup oil, 2 tablespoons dill, ¾ teaspoon
salt and ½ teaspoon pepper, lemon zest and juice, parsley, shallots and capers. Drizzle the sauce over the
salmon.
Tex Mex Roasted Shrimp Cocktail
Feeds:
4 Servings
Prep time:
20 minutes
Cooking time:
10 minutes
Ingredients:
•
2/3 cup chili sauce
•
1/3 cup ketchup
•
¼ chopped fresh cilantro
•
2 tablespoons prepared drained horseradish
•
1 small jalapeno chili, minced
•
½ teaspoon lime zest
•
1 tablespoon fresh lime juice
•
16 jumbo shrimp
•
1 tablespoon olive oil
•
½ teaspoon kosher salt
•
¼ teaspoon freshly ground pepper
Directions:
Cocktail Sauce: In a medium bowl, stir together the chili sauce, ketchup, cilantro, horseradish, jalapeno
and lime zest and juice. Refrigerate.
Shell and devein the shrimp, leaving the tails on. In a large bowl, toss together the shrimp, oil, salt and
pepper.
Add 2 -3 tablespoons of water to the Crumb & Drip Tray and slide back into place. Press the top of the
Rotating Basket with Handle tabs together to remove the lid and open the basket. Fill with the shrimp in
one later and replace the Basket lid so the bundles fit snugly. Place the loaded Rotating Basket with Handle
into the Oven chamber with the square tip end toward the Drive Port, resting until it locks securely. Close
the Glass Door. Set the Temperature to 250°C and the Timer to 10 minutes. Roast until the shrimp are just
opaque in the centre. Serve with the cocktail sauce.
