Main Dishes - KitchenAid KCO1005 Instructions And Recipes Manual

Broiled Mustard-Caper Salmon
1 1 ⁄ pounds fresh salmon
2
fillets
2 tablespoons
mayonnaise
1 tablespoon capers
2 teaspoons Dijon
mustard
1 teaspoon chopped
fresh dill
Fresh dill, if desired
Garlic-Herb Roast Cornish Hens
1 clove garlic
2 tablespoons fresh
basil leaves
2 teaspoons fresh
rosemary leaves
1 ⁄ teaspoon salt
2
1 ⁄ teaspoon black
8
pepper
1 tablespoon plus
1 teaspoon olive oil,
divided
2 Cornish game hens
(about 24 oz. each),
giblets removed
1 ⁄ cup water
3
Place salmon skin-side down on grill in broil pan.
In small bowl, combine mayonnaise, capers,
mustard, and 1 teaspoon dill; mix well. Spread
2 teaspoons of mixture on top of salmon.
Broil with oven rack in up position in lower slots of
oven (Position C on page 8) for 15 to 20 minutes,
or until fish flakes easily with fork. Serve with
remaining sauce. Garnish with additional fresh dill,
if desired.
Yield: 4 servings.
Per Serving: About 330 cal, 39 g pro, 0 g carb,
18 g total fat, 2.5 g sat fat, 110 mg chol,
250 mg sod.
In food processor, position mini bowl and mini
blade in work bowl. With processor running, add
garlic, basil, and rosemary through feed tube.
Process 5 to 10 seconds, or until chopped. Scrape
down sides of bowl. Add salt, pepper, and
1 tablespoon oil. Pulse 2 times, about 2 seconds
each time.
Place hens, breast side up, in broil pan. Loosen skin
from breasts; rub herb mixture over breasts under
skin. Truss hen legs with kitchen string, if desired.
Brush tops of skin with remaining 1 teaspoon oil.
Pour water into pan around hens.
Bake with oven rack in down position in lower slots
of oven (Position D on page 8) at 350°F for 55 to
70 minutes, or until temperature in thickest part of
thigh is 180°F. Make sure hens are not touching the
upper heating element.
Yield: 4 servings.
Per Serving: About 440 cal, 34 g pro, 0 g carb,
32 g total fat, 8 g sat fat, 200 mg chol,
390 mg sod.
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