Grilled Vegetables
Thick slices of zucchini, onions, large
mushrooms, squash, eggplant, etc.
5 ml (1 tsp.)
olive oil (optional)
5 ml (1 tsp.)
balsamic vinegar
1.5 ml (1/4 tsp.)
oya sauce
1. Follow directions in the ‘How to Use’ section.
2. Preheat Grill.
3. Mix olive oil, balsamic vinegar and soya sauce.
4. Toss vegetables in mixture.
5. Place on Grill.
Cook for approximately 4 minutes.
Herb Grilled Salmon Fillets
1 lb. (450 g)
Salmon Fillets (skin on)
Lemon Dill Marinade:
85 ml (1/3 cup)
olive oil
60 ml (1/4 cup)
lemon juice
30 ml (2 tbsp.)
chopped fresh dill (2 tsp.- 10 ml dried)
5 ml (1 tsp.)
grated lemon rind
1.5 ml (1/4 tsp.)
salt and pepper
1. Cut salmon into 4 pieces.
2. Whisk marinade ingredients together in a shallow baking dish.
3. Add fillets, cover and marinade for up to 30 minutes in the refrigerator.
4. Follow the directions in the ‘How to Use’ section.
5. Preheat Grill.
6. Place salmon on Grill.
7. Baste frequently.
Grilled Tuna Tataki With Asian Sesame Crust
170 g (4 6 oz.)
tuna steaks
125 ml (1/2 cup)
low-sodium soy sauce
60 ml (1/4 cup)
chopped scallions, white and light green part
30 ml (2 tbsp.)
fresh lemon juice
5 ml (1 tsp.)
sesame oil
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