Cuisinart TOB-30 Series - Manual (Page 12)

Soy Glazed Salmon with Dijon Dill Sauce
The Dijon Dill Sauce may be made ahead if you are entertaining.
Makes 4 servings
1
small shallot (1/2 ounce)
3/4 ounce fresh dill weed
1/2 cup grainy Dijon-style mustard
2/3 cup nonfat plain yogurt *
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
4 6-ounce portions salmon fillet, skin on
1 tablespoon soy sauce
In a Cuisinart ® food processor fitted with the metal blade, drop the shallot
through the feed tube and chop, 5 – 10 seconds. Add the dill, pulse to chop,
10 – 12 times. Scrape the work bowl. Add the mustard, yogurt, sugar, half the
salt, and half the pepper; process to combine. With the machine running, add
the olive oil in a steady stream; process until emulsified, 10 – 15 seconds.
Transfer to a bowl and let sit for 30 minutes or longer so that flavors develop.
The sauce may be done up to a day ahead. Makes about 1-1/4 cups sauce.
Brush the salmon fillets with the soy sauce and sprinkle with the remaining salt
and pepper. Let sit for 15 minutes at room temperature. Place the rack in the
Cuisinart
® Classic Toaster Oven Broiler in position “B” and preheat the oven on
the broil setting. Place the drip pan in the broiling pan so that the fish will be
about 1-1/2 to 2 inches from the upper element. Lightly spray the broiler rack
with cooking spray and add 1/4 cup of water to the drip pan. Arrange the
salmon fillets skin down on the prepared pan. Place in the oven and broil with
the oven door ajar for 14 to 18 minutes; salmon should test 145 – 150° F when
tested with an instant read thermometer. Serve hot or chilled with the
Dijon Dill sauce.
* If you prefer a thicker sauce, strain the yogurt for 1 hour or longer using a
yogurt strainer or a strainer lined with a coffee filter; discard the whey (liquid).
For a richer sauce, use whole sour cream.
Nutritional information per serving (sauce made with nonfat yogurt):
Calories 377 (49% from fat) • carbo. 6g • prot. 37g • fat 18g
sat. fat 3g • chol. 94mg • sod. 900mg • fiber 0g
Tomato Potato Gratin
A slight change from traditional potatoes au gratin,
this dish is excellent served with grilled swordfish or steak.
Makes 6 servings
1-1/2 tablespoons extra virgin olive oil
2
medium onions, cut into thin slices
(may use 3 or 4 mm slicing disc of Cuisinart
® food processor)
1-1/2 cups chopped plum tomatoes (3 – 4 tomatoes, cored and seeded)
3/4
teaspoon kosher salt
1 teaspoon fresh rosemary (1/2 teaspoon dried), chopped
1/2 teaspoon fresh thyme (1/4 teaspoon dried), chopped
1/4 teaspoon freshly ground black pepper
1/3 cup grated Parmesan or Asiago
1-1/2 pounds baking potatoes, scrubbed, peeled if desired,
cut into 1/8-inch slices (may use 3 or 4mm slicing disc of the
Cuisinart food processor)
Place the rack in position “B”; preheat the Cuisinart ® Classic Toaster Oven
Broiler to 400° F. Brush an 8 x 11-inch oval or 8 x 8-inch square baking dish
with olive oil.
In a 12-inch nonstick Cuisinart ® fry pan, heat the olive oil over moderately low
heat. Add the onions and cook, stirring occasionally, until the onions are
translucent, about 5 minutes. Remove from the heat and stir in the chopped
plum tomatoes and 1/4 teaspoon of the salt.
In a small bowl, combine the rosemary, thyme, remaining salt, pepper and
cheese. Spread half the tomato/onion mixture in the prepared baking dish.
Layer half the potato slices evenly on top. Sprinkle with half the herb and
Parmesan mixture. Repeat. Cover with aluminum foil and bake for
40 – 45 minutes, until potatoes are tender when tested with a fork. When
tender, remove the foil and bake for an additional 15 – 20 minutes, until
golden. Let rest 5-10 minutes before serving.
Nutritional information per serving:
Calories 173 (28% from fat) • carbo. 26g • prot. 6g • fat 6g
sat. fat 2g • chol. 4mg • sod. 350mg • fiber 3g
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