Cuisinart TOB-50BCH TOB-50 Manual - Page 11

Soy Glazed Salmon with Dijon-Dill Sauce The Dijon-dill sauce may be made ahead if you are entertaining. Makes 4 servings 2⁄3 cup nonfat plain yogurt* or whole sour cream** ½ cup grainy Dijon-style mustard 2 tablespoons extra virgin olive oil 1 small shallot (½ ounce), peeled and finely chopped ¾ ounce fresh dill weed, finely chopped 2 teaspoons sugar 1 teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper 4 6-ounce portions salmon fillet, skin on 1 tablespoon soy sauce Place the yogurt, mustard, olive oil, shallot, dill weed, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Stir with a whisk to blend. Let stand 30 minutes or longer to allow flavors to develop. The sauce may be done up to a day ahead. Makes about 1¼ 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 toaster oven in position B and preheat on broil setting. Place the broiling pan in the drip tray so that the fish will be about 1½ to 2 inches from the upper element. Lightly coat the broiler rack with cooking spray and add ¼ 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°-150ºF when tested with an instant-read thermometer. Serve hot or chilled with the Dijon-dill sauce. *For 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 321 (36% from fat) • carb. 14g • pro. 36g • fat 13g • sat. fat 2g • chol. 89mg • sod. 1448mg • calc. 86mg • fiber 0g Oven Baked Scampi Serve over linguine cooked al dente, or with crusty bread to dip in the sauce. Makes 2 to 3 servings 1 pound large (21-30 count) shrimp 2 tablespoons unsalted butter, melted 2 tablespoons extra virgin olive oil 2 tablespoons finely minced shallot 1-2 cloves garlic, peeled and finely minced 1 teaspoon herbes de Provence or Italian herb blend ½ teaspoon dry mustard ¼ teaspoon kosher salt 1⁄8 teaspoon freshly ground black pepper ¼ cup dry vermouth 1⁄3 cup fresh bread crumbs 2 tablespoons chopped fresh Italian parsley 1 tablespoon freshly squeezed lemon juice lemon wedges Peel shrimp, leaving tail on. De-vein and partially butterfly; reserve. Preheat toaster oven to 425°F on bake setting. Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry mustard, salt, and pepper. Spread half of this mixture in a 1¼-quart ovenproof oval dish. Arrange shrimp evenly over the butter/oil mixture. Pour the vermouth and the remaining butter/oil mixture over the shrimp. Bake for 8 to 9 minutes. Remove from oven, stir gently to loosen - shrimp should be beginning to curl and be somewhat opaque and "shrimp" in color. Sprinkle evenly with breadcrumbs and half the chopped parsley. Return to the oven for an additional 3 to 4 minutes. Remove from oven, drizzle with lemon juice and sprinkle with remaining chopped parsley. Serve with additional lemon wedges. Nutritional information per serving (based on 3 servings): Calories 366 (47% from fat) • carb. 11g • pro. 34g • fat 19g • sat. fat 6g • chol. 316mg • sod. 526mg • calc. 96mg • fiber 1g 9