Cuisinart GR-5 Series, Инструкция и книга рецептов

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into 8 pieces. Repeat with remaining
ingredients.
Nutritional information per serving (1 quesadilla):
Calories 821 (54% from fat) • carb. 41g • pro. 53g
fat 48g sat. / fat 25g • chol. 224mg • sod. 3414mg
calc. 656mg • fiber 2g
Chermoula Salmon with
Grilled Potatoes
This zesty Moroccan marinade is a great
match for grilled fish and seafood.
Plate Side: Bottom Grill, Top Griddle
Griddler
®
Cooking Position: Closed, then
open and flat
Makes 1¾ cups chermoula and 3 to 4
servings of salmon and potatoes
Chermoula marinade:
6
small garlic cloves
1 teaspoon paprika
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black
pepper
1 teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon red pepper flakes
4 2 x ½-inch strips lemon peel,
white pith removed
¾ cup fresh cilantro, roughly
chopped
¼ cup fresh parsley, roughly
chopped
1
/
3
cup fresh lemon juice
2 tablespoons white wine vinegar
1 cup olive oil, reserving 1 table-
spoon
1
/
3
cup pitted, whole Kalamata
olives, finely chopped
1 pound salmon, about 1½ inches
thick
2 large (about 1 pound total)
russet potatoes, scrubbed
1. Make the chermoula: Put the garlic
into a mini chopper. Pulse to finely
chop. Add the paprika, ½ teaspoon of
the salt, pepper, coriander, cumin, red
pepper flakes and lemon peel. Pulse
until a paste forms. Transfer mixture to
a small bowl. Add the cilantro, parsley,
lemon juice and vinegar. Slowly whisk
in the olive oil. Add the olives. Put the
salmon in a 9 x 13-inch baking dish;
add ½ cup of the marinade to cover
the fish. Cover with plastic wrap;
marinate 1 to 2 hours. Bring to room
temperature before grilling.
2. Twenty minutes before cooking the
salmon, slice the potatoes into ¼-inch
slices. Put the potato slices in a large
bowl with the reserved tablespoon of
olive oil and remaining salt. Toss to
evenly coat.
3. Turn on the Cuisinart
®
Griddler
®
. Select
Grill and set temperature to 425°F.
4. Once preheated, put the potatoes onto
the bottom plate of Griddler
®
in an
even layer. Close the Griddler
®
and set
the timer for 16 minutes, until potatoes
are browned and crispy and fully
cooked through. Transfer the cooked
potatoes to a large serving plate and
loosely cover with foil.
5. Put the salmon on the bottom plate of
the Griddler
®
. Set the count-up timer
and cook for about 8 to 9 minutes
on the first side. Flip salmon, reduce
temperature to 400°F and cook the
second side of the salmon for about 6
minutes, until desired doneness.
6. When salmon is cooked, transfer
to a serving plate and drizzle with 2
to 3 tablespoons of the remaining
chermoula. Serve salmon with the
reserved potatoes.
Nutritional information per serving (based on 4
servings): Calories 856 (75% from fat) • carb. 29g
pro. 27g • fat 73g • sat. fat 10g • chol. 69mg
sod. 819mg • calc. 91mg • fiber 4g
Cuban Sandwich
Ham and cheese magically come together
in this take on the traditional Cuban
toasted sandwich. A great way to use up
any leftover Latin Pork Chops (page 22).
Plate Side: Grill
Griddler
®
Cooking Position: Closed
Makes 2 large sandwiches, about 6
servings