Rival TO600 Broiled Salmon with Balsamic, Orange Glaze, Broiled Salmon with Lemon and Dill

RECIPES

Honey Mustard Chicken with Spicy Pecan Cornflake Crust

Fussy kids love this lowfat entrée.

1/2 cup Dijon mustard	1/2 cup honey
4 skinless, boneless chicken breasts	1 tsp. cayenne pepper
1 small box cornflakes	1/2 cup chopped pecans
pulsed in food processor until flakes	Nonstick pan spray
are crumbs	Olive oil for drizzling

Mix the mustard and honey together in a shallow bowl. Thoroughly coat the chicken breasts on both sides. Combine cayenne pepper, cornflakes and pecans in another shallow bowl. Coat chicken with flake mixture. Spray baking pan with nonstick spray and place breasts in pan. Drizzle top with olive oil. Bake at 375°F for 30-40 minutes or until chicken reaches internal temperature of 180°F. 4 Servings

Broiled Salmon with Balsamic, Orange Glaze

This intensely flavored dish is a healthy, lowfat choice.

	RECIPES
Broiled Salmon with Lemon and Dill
Cover recipe
4 6-oz. salmon fillets, skinned,	Salt and pepper
approximately 1 inch thick	4 T. unsalted butter
1 lemon	2-3 T. chopped fresh dill
Cooking spray

Place seasoned salmon fillets in baking pan coated with cooking spray. Dot with butter. Broil approximately 6 minutes per side with rack set in highest position until fish is no longer translucent in center. Cut lemon into wedges and garnish with fresh dill.

Roasted Shrimp with Marjoram, Artichoke, Lemon and Feta Salad Look for shrimp that are not pre-shelled and deveined which can lead to an ammonia flavor. The fresh taste of the sea will be much more evident if they are cleaned just prior to use. A great Valentine’s Day recipe, marjoram is the herb of love.

1/2 cup balsamic vinegar 1/2 cup orange juice

4 6-oz. salmon fillets, skinned, approximately 1 inch thick Cooking spray

1/2 cup good dry white wine 3 T. brown sugar

Salt and pepper

3 T. chopped scallions

2 large steamed artichoke hearts,	2 lemon, zested and juiced
leaves removed, cleaned and diced	1/4 fennel bulb, grated
1/2 large red onion, finely diced	2 T. marjoram, chopped
1/3 cup extra virgin olive oil	salt and pepper
1 lb. large shrimp, peeled and	olive oil

Place first 4 ingredients in sauce pan on medium high heat and cook until reduced by half and mixture resembles a syrupy glaze.

Place seasoned salmon in baking pan coated with cooking spray. Broil approximately 6 minutes per side or until fish is no longer translucent in center. Pour glaze over plated salmon and garnish with scallions.

4 Servings.

deveined and sliced in half, lengthwise	1 4 oz. package feta cheese
Mesclun lettuce mix for four

Prepare dressing: Add first 6 ingredients. Season well with salt and pepper. Preheat oven to 450°F. Brush shrimp with olive oil and place shrimp in toaster oven. Roast shrimp on each side for approximately 3 minutes. Top salad greens with shrimp, crumbled feta and dressing. Serves 4.

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