Sunbeam Kettle King, Instruction Booklet

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Recipes (continued)
Steamed Salmon Parcels Serves 4
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped
finely
4 eschalots, sliced thinly
¹/
³
cup coriander leaves
1 large red chilli, seeded and sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ cup coconut milk
Sea salt
Freshly ground black pepper
1 tablespoon peanut oil
4-6 baby bok choy, quartered
Steamed jasmine rice, to serve
1. Preheat Kettle King on SuperSear with the
lid on for 10 minutes.
2. Combine the lemon grass, eschalots,
coriander, chilli, garlic, ginger, coconut
milk, salt and pepper in a bowl and mix
well.
3. Place each piece of salmon on four
individual pieces of aluminium foil. Divide
the coconut mixture evenly over the tops
of the salmon. Fold each piece of foil up
to make 4 sealed parcels.
4. Place parcels on Kettle King with the
lid on for about 12-15 minutes or until
cooked as desired. Remove from heat.
5. Heat oil on flat side of Kettle King and
quickly cook bok choy until just wilted;
season with salt and pepper.
6. Serve salmon with bok choy and steamed
jasmine rice.
Grilled Fish with Garlic and Lemon Serves 4
4 fillets (800g) white fish fillets of choice
¼ cup olive oil
2 cloves garlic, crushed
¼ cup lemon juice
2 eschalots, minced
¼ cup shredded fresh basil leaves
Sea salt
Freshly ground black pepper
Salad, to serve
Lemon wedges, to serve
1. Place fish in a shallow dish. In a small
bowl combine the oil, garlic, lemon juice,
eschalots, basil, salt and pepper and mix
well.
2. Pour marinade over fish and allow to sit at
room temperature for 15 minutes or in the
refrigerator for no more than 1 hour.
3. Heat Kettle King on SuperSear. Cook fish
for 3-5 minutes on both sides until just
cooked through.
Note: Cooking time will vary depending on the
thickness of each fillet.
4. Serve fish with salad and lemon wedges
Grilled Chicken Breast Serves 6
with Salsa Verde
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil