Salton GR59A owner manual Dill Salmon, Skewered Lamb Kabobs

* Dill Salmon

Delicate herbs baste the fish.

3 8-ounce salmon steaks, 1 1/4 inch thick 4 teaspoons low fat margarine

2 teaspoons chopped fresh parsley

4 teaspoons chopped fresh dill

3 Tablespoons fat-free Mayonnaise

1 1/2 teaspoons non-fat milk 3/4 teaspoon pepper

1/2 teaspoon salt

Combine the margarine, parsley, dill, mayonnaise, milk, pepper and salt in a small bowl. Mix well. Brush the salmon steaks on both sides with the sauce. Place the fish in the Adjustable Flat Basket and insert into Rotisserie. Set the Timer for 25-30 minutes or until done. The fish will flake easily when done. Serves 3.

Skewered Lamb Kabobs

Marinade

1/4 cup olive oil

4 teaspoons dried rosemary

2 cloves crushed garlic 1/4 teaspoon salt

Kabobs

1 pound boneless lamb

4 large mushrooms

1 medium green zucchini cut into 1" squares

1 ripe plum tomato

Stir marinade ingredients together in a large bowl. Add the lamb squares, zucchini, tomatoes and mushrooms to the marinade and toss until all is well coated. Let stand, covered loosely, stirring occasionally. Keep refrigerated. Add ingredients to skewers and load onto Rotisserie Bar Assembly. Insert into Rotisserie. Set Timer for 25-35 minutes or cook until done. Serves 4.

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