Salmon with Lemon-Herb Butter
A quick and simple dish. Any leftovers can be served
over a salad the next day.
Active Time: 20 minutes Total Time: 1 hour 20 minutes Makes 4 servings
1small scallion, cut into
1tablespoon fresh dill
1tablespoon fresh parsley
4tablespoons unsalted butter
1 teaspoon grated lemon zest
¼ teaspoon plus pinch kosher salt
¼ teaspoon freshly ground black pepper
1 pound salmon fillet
1.Put the scallion, dill and parsley in a mini food processor fitted with the chopping blade. Pulse to chop. Scrape down sides and add butter, lemon zest, ¼ teaspoon salt and pepper. Process until fully homogenous, stopping to scrape down the sides as needed. Transfer butter to a piece of wax paper and form into the shape of the salmon fillet. If butter is too soft, refrigerate for 30 minutes.
2.Sprinkle salmon fillet with pinch of salt and gently put the butter onto the top of the fish, covering as much of the flesh as possible.
3.Chill the prepared salmon in refrigerator for at least 30 minutes.
4.When ready to cook put the salmon on top of the broiling/streaming rack fit into the baking pan. Put in the oven with the rack in the lower broil position. Set to Broil Steam at 500°F for
5.Once brown, remove salmon let rest for a minute before serving.
*Salmon fillets vary in size so it may be necessary to adjust the cooking time, depending on thickness.
Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH
Perfect Roast Chicken
The Combo Steam + Convection Oven creates the foolproof chicken –
crispy and moist, no oil necessary!
Active Time: 10 minutes Total Time: Overnight plus 70 minutes Makes 4 servings
1whole chicken (4 pounds)
½teaspoon freshly ground black pepper
3 garlic cloves, crushed
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 sprigs fresh oregano
1½ teaspoons kosher salt
1 medium lemon, halved
1.Season the chicken with the pepper and toss with the garlic and fresh herbs. Marinate in the refrigerator overnight.
2.Remove chicken from the refrigerator. Sprinkle liberally with salt and squeeze lemon juice over the chicken and stuff the lemon into its cavity with the fresh herbs. Tie the legs of the chicken together with butcher’s twine, if desired (this helps the chicken to cook more evenly).
3.Put the chicken on the baking pan and put in the oven with the rack in the lower rack position. Set to Bake Steam at 450°F for 50 minutes, or until chicken is cooked and skin is golden brown. Internal temperature of the breast/light meat should be 165°F and thigh/dark meat should be 170°F.
4.Allow to rest for 10 minutes before carving or serving.
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