KitchenAid KCO1005ER Instructions and Recipes - Page 17
Garlic-Herb Roast Cornish Hens, Broiled Mustard-Caper Salmon
UPC - 050946986203
View all KitchenAid KCO1005ER manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 17 highlights
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