Black & Decker IG100 manual Place salmon on grill

TANGY SALMON AND ASPARAGUS

1/2 cup cider vinegar	vegetable oil or non-stick cooking spray
1/2 cup soy sauce	12 medium asparagus
2 salmon steaks, 3/4”/1.91 cm thick (about 1-1/4	1 teaspoon olive oil
to 1-1/2 pounds (567 - 681 g) total)

1.Combine cider vinegar and soy sauce in shallow dish. Place salmon steaks in dish and allow to marinate for 2 - 4 hours.

2.When ready to cook, lightly brush grill surface with vegetable oil or spray with non-stick cooking spray. Preheat SizzleLean™ Counter Top Grill & Griddle on high for 10 - 12 minutes.

3.Place salmon on grill.

4.Turn salmon steaks after about 10 - 12 minutes. Cook other side for 11 - 13 min- utes, or until fish flakes easily with a fork.

5.After salmon has cooked about 15 minutes, brush asparagus with olive oil and add asparagus to griddle. Cook 6 - 8 minutes, turning occasionally.

Makes: 2 servings.

EASY CHICKEN AND VEGETABLE KEBABS

4 chicken tenders (about 4 - 5 oz./113-	1/2 green pepper, cut lengthwise into 4 strips,
142 g total)	and each strip cut into 4 pieces
8 small cherry tomatoes	2 tablespoons prepared Italian salad dressing
4 medium mushrooms, halved	4 skewers, 12” (30 cm) long

1.Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes.

2.Cut chicken tenders crosswise into 4 equal pieces.

3.Combine chicken, cherry tomatoes, mushrooms and green pepper in medium mix- ing bowl. Add salad dressing. Stir to mix well. (Marinate for 30 minutes, if time permits for added flavor.)

4.Thread chicken pieces and vegetables onto skewers, dividing chicken and veg- etables evenly between the skewers.

5.Place skewers on grill surface and cook for 20 - 25 minutes, or until chicken pieces are done. (Use potholders when handling skewers.) Turn 2 or 3 times dur- ing cooking.

6.Serve with heated flour tortillas or couscous, if desired.

Makes: 2 servings (2 skewers/serving).

VEGETABLE SCRAMBLE

2 medium potatoes (about 1/2 pound/227 g), sliced 1/4”/.64 cm thick

3 mushrooms, sliced

1 medium onion, sliced 1/4”/.64 cm thick 1/2 green pepper, sliced

2 tablespoons finely chopped fresh tarragon leaves

2 teaspoons olive oil

1/2 teaspoon red pepper flakes (optional) salt and pepper

1.In medium mixing bowl, combine all ingredients and stir gently to mix.

2.Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes.

3.Cover grill and griddle surface with vegetable slices and cook until potatoes are tender, about 15 - 20 minutes. Turn after 7 - 9 minutes.

Makes: 2 servings.

7

Cover