George Foreman GRP4PVT The Next Grilleration Owner's Manual page 11

Thai Salmon Steaks
Wonderfully vibrant, tangy flavors!
1 tsp. rice vinegar
2 Tbsp. low sodium soy sauce
1/4 cup honey
2 Tbsp. prepared Chinese mustard
2 Tbsp. fresh parsley, finely minced
2 7-8 oz. salmon steaks, 1 - inch thick
In a small saucepan, combine the vinegar, soy sauce, honey, mustard
and parsley. Simmer for 5 minutes.
Set the temperature to 300˚F and allow the grill to preheat. Place the
steaks on the grill and cover each with a tablespoon of the Thai sauce.
Close the grill and cook for 6 minutes. Check the salmon and continue
grilling if needed. Serve with any remaining sauce.
Serves 2
Orange Roughy Primavera
Orange roughy is sweet, mild and very delicate.
1/2 small zucchini, cleaned
1/2 red pepper, cleaned
1/2 yellow onion
1/2 carrot, peeled
1 tsp. fresh rosemary, minced
1 tsp. fresh thyme, minced
1 tsp. black pepper, coarsely ground
2 Tbsp. extra virgin olive oil
4 4-5 oz. orange roughy fillets, 1/2 - inch thick
Thinly slice the zucchini, red pepper, onion and carrot. In a small bowl,
combine the rosemary, thyme, pepper and oil. Set the temperature to
325˚F and allow the grill to preheat. Place the vegetables on the grill and
drizzle one half of the herb oil over them. Close the grill and cook for 5
minutes.
Remove the vegetables and add the fillets. Drizzle the remaining herb oil
over the fillets. Set the temperature to 300˚F and cook for 3 minutes.
Check the fish and continue grilling, if needed, until the fish flakes easily.
To serve, carefully remove the fillets from the grill and top with the veg-
etables.
Serves 4
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