Sunbeam GC2400 manual Seafood, Mayonnaise, Toasted Sesame Ginger Salmon

Contact Grill Recipes continued

SEAFOOD

Simple Delicious Fish Cakes with Paprika Mayonnaise

These fish cakes are traditional but always a crowd pleaser

500g cod, roughly chopped

1 cup fresh breadcrumbs ¼ cup plain flour

2 tablespoons mayonnaise

1 teaspoon ground cumin

½teaspoon ground coriander 3 cloves garlic

2 eggs

1 onion

Mayonnaise:

¾cup mayonnaise

1 tablespoon lemon juice

2 teaspoons lemon zest

½ teaspoons smoky paprika

Salt and freshly ground black pepper, to taste

1.Place all ingredients in a large bowl. Season to taste with salt and pepper. Mix well.

2.Shape mixture into ¼ cup sized patties. Place on lined tray. Cover and refrigerate for 15 minutes.

3.Preheat Contact Grill for 3-5 minutes.

4.Spray preheated plates with cooking spray. Place chicken patties on grill. Close lid and cook for 6-8 minutes or until golden and cooked. Repeat with remaining mixture. Serve.

Toasted Sesame Ginger Salmon Serves 2

2 tablespoons olive oil

1 tablespoon brown sugar

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon soy sauce

2 teaspoons grated fresh ginger

1 clove garlic, crushed

2 x 250g skin-on salmon fillets

Salt and freshly ground black pepper, to taste Toasted sesame seeds, shallots and fresh coriander, to serve

1.Place all ingredients; except salmon in a large bowl. Reserve half of the liquid. Add salmon and coat in marinade. Cover and refrigerate for 30 minutes.

2.Preheat Contact Grill for 3-5 minutes.

3.Place salmon skin side down on the grill. Brush with reserved marinade. Close the lid and cook for 3-4 minutes, opening the liquid every 2 minutes to brush with liquid.

4.Once salmon is cooked brush with any remaining liquid. Season to taste with salt and pepper. Top with sesame seeds, shallots and fresh coriander. Serve.

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