Soy Glazed Salmon with Dijon Dill Sauce

Soy Glazed Salmon with Dijon Dill Sauce

The Dijon Dill Sauce may be made ahead if you are entertaining.

Makes 4 servings

1small shallot (1/2 ounce [14 g]) 3/4 ounce (21 g) fresh dill weed

1/2 cup (125 ml) grainy Dijon-style mustard 2/3 cup (150 ml) nonfat plain yogurt *

2teaspoons (10 ml) sugar

1/2 teaspoon (2 ml) kosher salt

1/4 teaspoon (1 ml) freshly ground black pepper

2 tablespoons (25 ml) extra virgin olive oil

46-ounce (170 g) portions salmon fillet, skin on

1tablespoon (15 ml) 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 flavours develop. The sauce may be done up to a day ahead. Makes about 1-1/4 cups (300 ml) 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 (3.75 to 5 cm) from the upper element. Lightly spray the broiler rack with cooking spray and add 1/4 cup (50 ml) 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 (63 – 66° C) 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 (25 ml) extra virgin olive oil

2medium onions, cut into thin slices

(may use 3 or 4 mm slicing disc of Cuisinart® food processor)

1-1/2 cups (375 ml) chopped plum tomatoes (3 – 4 tomatoes, cored and seeded)

3/4 teaspoon (3 ml) kosher salt

1teaspoon (5 ml) fresh rosemary (1/2 teaspoon [2 ml] dried), chopped 1/2 teaspoon (2 ml) fresh thyme (1/4 teaspoon [1 ml] dried), chopped 1/4 teaspoon (1 ml) freshly ground black pepper

1/3 cup (75 ml) grated Parmesan or Asiago

1-1/2 pounds (682 g) baking potatoes, scrubbed, peeled if desired,

cut into 1/8-inch (0.31 cm) 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 (204° C). Brush an 8 x 11-inch (20 x 27.5 cm) oval or

8 x 8-inch (20 x 20 cm) square baking dish with olive oil.

In a 12-inch (30 cm) nonstick Cuisinart® fry pan, heat the olive oil over moder- ately 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 (1 ml) 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