KitchenAid kco1005 Instructions and Recipes - Page 17

Garlic-Herb Roast Cornish Hens, Broiled Mustard-Caper Salmon

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ENGLISH Broiled Mustard-Caper Salmon 11⁄2 pounds ((680 g) fresh salmon fillets 2 tablespoons (30 ml) mayonnaise 1 tablespoon (15 ml) capers 2 teaspoons (10 ml) Dijon mustard 1 teaspoon (5 ml) chopped fresh dill Fresh dill, if desired Place salmon skin-side down on grill in broil pan. In small bowl, combine mayonnaise, capers, mustard, and 1 teaspoon (5 ml) dill; mix well. Spread 2 teaspoons (10 ml) of mixture on top of salmon. Broil with oven rack in up position in lower slots of oven (Position C on page 7) for 15 to 20 minutes, or until fish flakes easily with fork. Serve with remaining sauce. Garnish with additional fresh dill, if desired. Yield: 4 servings. Per Serving: About 330 cal, 39 g pro, 0 g carb, 18 g total fat, 2.5 g sat fat, 110 mg chol, 250 mg sod. Garlic-Herb Roast Cornish Hens 1 clove garlic 2 tablespoons (30 ml) fresh basil leaves 2 teaspoons (10 ml) fresh rosemary leaves 1⁄2 teaspoon (2 ml) salt 1⁄8 teaspoon (.5 ml) black pepper 1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided 2 Cornish game hens (about 24 oz. [680 g] each), giblets removed 1⁄3 cup (80 ml) water In food processor, position mini bowl and mini blade in work bowl. With processor running, add garlic, basil, and rosemary through feed tube. Process 5 to 10 seconds, or until chopped. Scrape down sides of bowl. Add salt, pepper, and 1 tablespoon (15 ml) oil. Pulse 2 times, about 2 seconds each time. Place hens, breast side up, in broil pan. Loosen skin from breasts; rub herb mixture over breasts under skin. Truss hen legs with kitchen string, if desired. Brush tops of skin with remaining 1 teaspoon (5 ml) oil. Pour water into pan around hens. Bake with oven rack in down position in lower slots of oven (Position D on page 7) at 350°F (177°C) for 55 to 70 minutes, or until temperature in thickest part of thigh is 180°F (82°C). Make sure hens are not touching the upper heating element. Yield: 4 servings. Per Serving: About 440 cal, 34 g pro, 0 g carb, 32 g total fat, 8 g sat fat, 200 mg chol, 390 mg sod. 15

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ENGLISH
Garlic-Herb Roast Cornish Hens
1 clove garlic
2 tablespoons (30 ml)
fresh basil leaves
2 teaspoons (10 ml)
fresh rosemary leaves
1
/
2
teaspoon (2 ml) salt
1
/
8
teaspoon (.5 ml)
black pepper
1 tablespoon (15 ml)
plus 1 teaspoon (5 ml)
olive oil, divided
2 Cornish game hens
(about 24 oz. [680
g] each), giblets
removed
1
/
3
cup (80 ml) water
In food processor, position mini bowl and mini blade in
work bowl. With processor running, add garlic, basil, and
rosemary through feed tube. Process 5 to 10 seconds,
or until chopped. Scrape down sides of bowl. Add salt,
pepper, and 1 tablespoon (15 ml) oil. Pulse 2 times, about
2 seconds each time.
Place hens, breast side up, in broil pan. Loosen skin from
breasts; rub herb mixture over breasts under skin. Truss
hen legs with kitchen string, if desired. Brush tops of skin
with remaining 1 teaspoon (5 ml) oil. Pour water into pan
around hens.
Bake with oven rack in down position in lower slots of
oven (Position D on page 7) at 350°F (177°C) for 55 to
70 minutes, or until temperature in thickest part of thigh
is 180°F (82°C). Make sure hens are not touching the
upper heating element.
Yield: 4 servings.
Per Serving: About 440 cal, 34 g pro, 0 g carb,
32 g total fat, 8 g sat fat, 200 mg chol,
390 mg sod.
15
Broiled Mustard-Caper Salmon
1
1
/
2
pounds ((680 g)
fresh salmon fillets
2 tablespoons (30 ml)
mayonnaise
1 tablespoon (15 ml)
capers
2 teaspoons (10 ml)
Dijon mustard
1 teaspoon (5 ml)
chopped fresh dill
Fresh dill, if desired
Place salmon skin-side down on grill in broil pan.
In small bowl, combine mayonnaise, capers, mustard, and
1 teaspoon (5 ml) dill; mix well. Spread 2 teaspoons
(10 ml) of mixture on top of salmon.
Broil with oven rack in up position in lower slots of oven
(Position C on page 7) for 15 to 20 minutes, or until
fish flakes easily with fork. Serve with remaining sauce.
Garnish with additional fresh dill, if desired.
Yield: 4 servings.
Per Serving: About 330 cal, 39 g pro, 0 g carb,
18 g total fat, 2.5 g sat fat, 110 mg chol,
250 mg sod.