Cuisinart TOB-30BWFR manual Soy Glazed Salmon with Dijon Dill Sauce, Tomato Potato Gratin

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) 3/4 ounce fresh dill weed

1/2 cup grainy Dijon-style mustard 2/3 cup nonfat plain yogurt *

2teaspoons sugar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

46-ounce portions salmon fillet, skin on

1tablespoon 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 flavors develop. The sauce may be done up to a day ahead. Makes about 1-1/4 cups 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 from the upper element. Lightly spray the broiler rack with cooking spray and add 1/4 cup 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 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 extra virgin olive oil

2 medium onions, cut into thin slices

(may use 3 or 4 mm slicing disc of Cuisinart® food processor) 1-1/2 cups chopped plum tomatoes (3 – 4 tomatoes, cored and seeded) 3/4 teaspoon kosher salt

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

1/3 cup grated Parmesan or Asiago

1-1/2 pounds baking potatoes, scrubbed, peeled if desired,

cut into 1/8-inch 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. Brush an 8 x 11-inch oval or 8 x 8-inch square baking dish with olive oil.

In a 12-inch nonstick Cuisinart® fry pan, heat the olive oil over moderately 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 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

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