Grilled Vegetables
thick slices of zucchini, onions, large mushrooms,
squash, eggplant, etc.
1 tsp. (5 ml)
olive oil (optional)
1 tsp. (5 ml)
balsamic vinegar
1/4 tsp. (1.5 ml)
Soya sauce
Preheat Grill. Mix olive oil, balsamic vinegar and Soya sauce. Toss vegetables
in oil mixture. Place on Grill and follow the directions in the ‘How to Use’
section. Cook for approximately 4 minutes.
Grilled Salmon Fillets
1 lb. (450 g)
Salmon Fillets (skin on)
Lemon Dill Marinade:
1/3 cup (85 ml)
olive oil
1/4 cup (60 ml)
lemon juice
2 tbsp. (30 ml)
chopped fresh dill (2 tsp.- 10 ml dried)
1 tsp. (5 ml)
grated lemon rind
1/4 tsp. (1.5 ml)
salt and pepper
Preheat Grill. Cut salmon into 4 pieces. Whisk marinade ingredients
together in a shallow baking dish. Add fillets, cover and marinade for
up to 30 minutes in the refrigerator. Place on Grill. Follow the directions
in the ‘How to Use’ section. Baste frequently.
Turkey and Cheese Sandwich
Spread 2 tbsp. mayonnaise on a whole wheat roll. Layer with sliced or shaved
smoked turkey, 2 slices of mozzarella cheese and tomato slices. To toast, follow
the directions in the ‘How to Use’ section.
Tuna Delight
Drain 1 can of tuna. Chop 2 tbsp. (30 ml) hot peppers and 2 tbsp. (30 ml) black
olives. Mix tuna, peppers, olives and 2 tbsp. (30 ml) mayonnaise. Spread on
a focaccia bread. To toast, follow the directions in the ‘How to Use’ section.
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