Cuisinart GR-5BP1 User Manual - Page 19

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 19