Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 450°F (230°C).
Set the timer for 40 minutes.
Carefully remove the wrapped fish from
the basket; transfer to a serving platter.
Serve with the reserved Salsa Verde.
Nutritional information per serving
Calories 250 (45% from fat) • carb. 11g •
pro. 24g • fat 13g • sat. fat 3g • chol. 45mg •
sod. 640mg • calc. 36mg • fiber 3g
SALMON WITH
CHERMOULA
MARINADE
Makes 4 servings.
1
pound (500 g) salmon filet
1
recipe Chermoula Marinade
(page 13), divided
Rinse the salmon and pat dry with paper
towels. Place in a glass baking dish and
pour ½ cup (125 ml) of the Chermoula
Marinade over the fish to cover
completely. Cover the dish with plastic
wrap; marinate in the refrigerator for about
1 hour.
Remove fish and wrap well in foil. Place
wrapped fish in the provided basket.
Assemble basket as instructed (page 7)
and place on the roasting rack assembly
fitted in the drip tray.
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 450°F (230°C).
Set the timer for 40 minutes.
Carefully remove the wrapped fish from
the basket; transfer to a serving platter.
Serve with the reserved marinade.
Nutritional information per serving:
Calories 680 ( 83% from fat) • carb. 6g •
pro. 23g • fat 63g • sat. fat 9g • chol. 60mg •
sod. 590mg • calc. 58mg • fiber 2g
FIVE SPICE
CHICKEN WINGS
Makes 6 servings.
1¾
pounds (790 g) chicken wings
1
tablespoon (15 ml) olive oil
1
recipe Five Spice Powder
(page 11)
nonstick cooking spray
Place the wings in a 1 gallon (3.8 L)
re-sealable plastic bag. Add oil and make
sure that the wings are evenly coated.
Add Five Spice Powder and seal the bag.
Gently shake the bag to make sure that
spice powder is fully covering the wings.
Refrigerate for 3 to
4 hours.
Coat the provided basket with nonstick
cooking spray. Place seasoned wings in
the prepared basket; assemble as
instructed (page 7) and place on the
roasting rack assembly fitted in the drip
tray.
Place in the Cuisinart
®
Vertical Rotisserie
and set temperature to 350°F (180°C). Set
the timer for 40 minutes.
Carefully remove the wings; serve
immediately.
Nutritional information per serving
Calories 310 (69% from fat) • carb. 0g •
pro. 24g • fat 23g • sat. fat 6g • chol. 100mg •
sod. 95mg • calc. 16mg • fiber 0g
SiDE DiSHES
ROASTED ASPARAGUS
Making asparagus in the rotisserie basket
imparts a lightly sweet flavour to them.
Makes 6 servings.
1½
pounds (750 g) asparagus,
trimmed
¼
cup (50 ml) extra virgin olive oil
¾
teaspoon (3.75 ml) kosher salt
¼
teaspoon (1 ml) freshly ground
black pepper
Toss the asparagus with olive oil, salt and
pepper.
Line the basket with foil. Place seasoned
asparagus in the lined basket – make sure
that foil is fully lining the bottom of the
basket (where the spears stand) so the
asparagus do not fall out during cooking.
Assemble as instructed (page 7) and
place on the roasting rack assembly fitted
in the drip tray.
Place in the Cuisinart
®
Vertical Rotisserie
and set temperature to 450°F (230°C). Set
timer for 10 minutes.
Serve warm or at room temperature.
Nutritional information per serving
Calories 100 (75% from fat) • carb. 4g •
pro. 3g • fat 9g • sat. fat 2g • chol. 0mg •
sod. 270mg • calc. 28mg • fiber 2g
ROASTED CORN
MEDALLIONS
An easy way to make “grilled” corn.
Makes 4 servings.
4
ears corn on the cob, shucked
and cut into 1- to 1½-inch
(2.5 to 5 cm) thick rounds
6
tablespoons (90 ml) olive oil or
unsalted butter, melted
pinch kosher salt, or to taste
pinch freshly ground black
pepper, or to taste
Toss corn medallions with olive oil or
butter and a pinch of salt and pepper.
Reserve the oil/butter remaining in the
bowl.
Thread corn onto the provided skewers.
Hang the skewers on the roasting rack as
instructed (page 8).
Place in the Cuisinart
®
Vertical Rotisserie
and set temperature to 350°F (180°C). Set
the timer for 30 minutes. After 15 minutes,
carefully open the rotisserie door and
brush with reserved oil/butter while corn
is rotating.
Corn is done when the top edges begin to
brown.
Serve immediately.
Nutritional information per serving:
Calories 260 (71% from fat) • carb. 17g •
pro. 3g • fat 22g • sat. fat 3g • chol. 0mg •
sod. 45mg • calc. 2mg • fiber 2g
ROASTED GARLIC
Roasted garlic is a great addition to a lot
of dishes – we like it paired with our beef
tenderloin.
Yields about 1 cup (250 ml) roasted garlic.
4
heads garlic, ½ to 1 inch
(2.5 to 5 cm) cut off tops
(to just expose cloves)
2
tablespoons (30 ml) extra
virgin olive oil
½
teaspoon (2 ml) sea or kosher
salt
Drizzle olive oil equally into each head of
garlic; sprinkle with the salt.
Wrap garlic heads together in foil; load
into the provided basket and assemble
onto roasting rack, as instructed (page 7).
Place in the Cuisinart
®
Vertical Rotisserie
and set temperature to 450°F (230°C). Set
timer for 1 hour.
Carefully (foil and garlic will be hot)
remove from the basket. Squeeze the
garlic cloves out into a bowl. If not using
immediately, store in a sealed jar in the
refrigerator up to one month.
Nutritional information per serving:
Calories 20 (53% from fat) • carb. 2g •
pro. 0g • fat 1g • sat. fat 0g • chol. 0mg •
sod. 45mg • calc. 11mg • fiber 0g
HERB ROASTED
POTATOES
Makes 4 to 5 servings.
1
garlic clove
1
tablespoon (15 ml) fresh
rosemary
1½
pounds (750 g) small red
potatoes, quartered
3
tablespoons (45 ml) extra
virgin olive oil
