16
Fish
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
• Cut salmon into 4 pieces.
• Whisk marinade ingredients together in a shallow baking dish.
• Add fi llets, cover and marinade for up to 30 minutes in the refrigerator.
• Place salmon on the high rack.
• Follow the directions in the HOW TO USE Manual Setting.
• Set to 330°F (165°C) for 5 - 8 minutes depending on the thickness of
the salmon.
Stuffed Sole
6 sole
fi lets
1 tbsp. (15 ml)
butter
½ cup (125 ml)
onion, small dice
1 cup (250 ml)
mushrooms, chopped
2 tbsp. (30 ml)
fresh parsley
1 tbsp. (15ml)
fresh dill
¼ tsp (5ml)
each, salt and pepper
2 tbsp. (30 ml)
white wine or chicken broth
1/3 cup (85ml)
fresh bread crumbs
4 ozs. (112g)
crab meat
2 ozs. (56g)
cooked shrimp
6 slices
lemon
• Melt butter in a medium sized pan.
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