Broiled Mustard-Caper Salmon; Garlic-Herb Roast Cornish Hens - KitchenAid KCO1005 Instructions And Recipes Manual

Broiled Mustard-Caper Salmon

1 ⁄ pounds ((680 g)
1
2
fresh salmon fillets
2 tablespoons (30 ml)
mayonnaise
1 tablespoon (15 ml)
capers
2 teaspoons (10 ml)
Dijon mustard
1 teaspoon (5 ml)
chopped fresh dill
Fresh dill, if desired

Garlic-Herb Roast Cornish Hens

1 clove garlic
2 tablespoons (30 ml)
fresh basil leaves
2 teaspoons (10 ml)
fresh rosemary leaves
⁄ teaspoon (2 ml) salt
1
2
⁄ teaspoon (.5 ml)
1
8
black pepper
1 tablespoon (15 ml)
plus 1 teaspoon (5 ml)
olive oil, divided
2 Cornish game hens
(about 24 oz. [680
g] each), giblets
removed
⁄ cup (80 ml) water
1
3
Place salmon skin-side down on grill in broil pan.
In small bowl, combine mayonnaise, capers, mustard, and
1 teaspoon (5 ml) dill; mix well. Spread 2 teaspoons
(10 ml) of mixture on top of salmon.
Broil with oven rack in up position in lower slots of oven
(Position C on page 7) 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 (15 ml) 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 (5 ml) oil. Pour water into pan
around hens.
Bake with oven rack in down position in lower slots of
oven (Position D on page 7) at 350°F (177°C) for 55 to
70 minutes, or until temperature in thickest part of thigh
is 180°F (82°C). 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.
15