HSN_TriGrillManual0050 9/12/08 12:10 PM Page 17
Salmon Panini
4 servings
INGREDIENTS
4 salmon fillets (3 to 4 ounces each), boned
1 teaspoon olive oil 1/2 teaspoon salt 1/2 teaspoon pepper
1/4 teaspoon fresh dill weed 1 loaf unsliced French bread
4 tablespoons Russian salad dressing
1 tablespoon capers
4 medium purple onion slices, razor thin
2 cups arugula, watercress or lettuce leaves
METHOD
1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your
2Rub your fingers over salmon filets and check for bones. Remove any you may find with tweezers.
3Rub salmon filets with olive oil and sprinkle with salt, pepper and dill.
4Place salmon filets in grill, lower lid, and cook for 5 minutes or until cooked through.
5While salmon is cooking, cut French bread in half horizontally. Spread bread with Russian dressing. Sprinkle capers on bottom slice of bread.
6When salmon is finished cooking, remove to cutting board, and while grill is still hot, carefully wipe grill surfaces with a damp towel.
7Slice salmon and place on top of capers. Top with onion slices and lettuce leaves. Place top slice of bread on sandwich and cook in the
8Slice into 4 pieces diagonally. Serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Roast Beef Panini with
Roquefort
and Caramelized Shallots
4 servings
INGREDIENTS
3 tablespoons unsalted butter
6 large shallots, thinly sliced 1/4 teaspoon fresh thyme Salt and pepper, to taste
2 medium baguettes, halved Horseradish sauce or mustard, if desired
1 pound medium rare roast beef, thinly sliced
1 cup Roquefort cheese, crumbled
METHOD
1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your
2In a small sauté pan, melt butter over
3Spread bread with horseradish sauce or mustard, if desired. Top with roast beef. Top with shallots and cheese crumbles.
4Grill baguettes in
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
17 | 18 |
