Recipes (continued)
Steamed Salmon Parcels | Serves 4 |
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped finely
4 eschalots, sliced thinly ¹/³ cup coriander leaves
1 large red chilli, seeded and sliced
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½cup coconut milk Sea salt
Freshly ground black pepper 1 tablespoon peanut oil
1.Preheat Kettle King on SuperSear with the lid on for 10 minutes.
2.Combine the lemon grass, eschalots, coriander, chilli, garlic, ginger, coconut milk, salt and pepper in a bowl and mix well.
3.Place each piece of salmon on four individual pieces of aluminium foil. Divide the coconut mixture evenly over the tops of the salmon. Fold each piece of foil up to make 4 sealed parcels.
4.Place parcels on Kettle King with the lid on for about
5.Heat oil on flat side of Kettle King and quickly cook bok choy until just wilted; season with salt and pepper.
6.Serve salmon with bok choy and steamed jasmine rice.
Grilled Fish with Garlic and Lemon | Serves 4 |
4 fillets (800g) white fish fillets of choice ¼ cup olive oil
2 cloves garlic, crushed
¼cup lemon juice 2 eschalots, minced
¼cup shredded fresh basil leaves Sea salt
Freshly ground black pepper Salad, to serve
Lemon wedges, to serve
1.Place fish in a shallow dish. In a small bowl combine the oil, garlic, lemon juice, eschalots, basil, salt and pepper and mix well.
2.Pour marinade over fish and allow to sit at room temperature for 15 minutes or in the refrigerator for no more than 1 hour.
3.Heat Kettle King on SuperSear. Cook fish for
Note: Cooking time will vary depending on the thickness of each fillet.
4. Serve fish with salad and lemon wedges
Grilled Chicken Breast | Serves 6 |
with Salsa Verde |
|
| |
6 chicken breast fillets |
|
Salsa Verde |
|
1 cup flat leaf parsley
½cup dill
½cup mint leaves 2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾cup extra virgin olive oil
15
