Lemon Salmon With Mango Salsa - NuWave Pro Plus Manual And Cookbok

Lemon Salmon with
Mango Salsa
Serves: 4
Salmon Ingredients:
4 (6-ounce) salmon fillets
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon grated lemon zest
2 teaspoon Dijon mustard
½ teaspoon black pepper
Salsa Ingredients:
1 ripe mango, peeled and diced
2 green onions, finely chopped
¼ cup red bell pepper, chopped
2 tablespoons fresh cilantro,
chopped
2 tablespoons lime juice
Directions:
1. In small bowl, whisk together
lemon juice, olive oil, lemon zest,
mustard and pepper.
2. Place fish in baking dish and
pour marinade over fish.
3. Marinate and refrigerate for 20
minutes.
4. While fish is marinating, mix all
salsa ingredients together in
small bowl; refrigerate until ready
to serve.
5. Place salmon on 3-inch rack and
cook at 350°F for 5-6 minutes per
side.
6. Pour mango salsa over salmon
and serve.
Tip: For frozen salmon, cook for 7-9
minutes per side.
Tip: For well-done salmon, add 2
minutes to cooking time.
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Grilled Salmon & Fresh Basil
Serves: 4
3 tablespoons lemon juice
¼ cup fresh basil leaves, minced
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 garlic clove, minced
¼ teaspoon black pepper
4 (6-ounce) pounds salmon filets
Directions:
1. Combine lemon juice, basil,
olive oil, soy sauce,
Worcestershire sauce, garlic and
pepper in resealable plastic bag;
mix well.
2. Add salmon to marinade and
seal bag.
3. Marinate in refrigerator for 30-60
minutes.
4. Remove salmon from bag;
discard excess marinade.
5. Place salmon on 3-inch rack.
6. Cook at 350°F for 5-6 minutes.
Lobster Thermidor
Serves: 1
1 (4-6 ounce) lobster tail, shell
removed and cut into 1-inch
pieces
2 tablespoons butter
2 tablespoons heavy cream
2 tablespoons shallot, minced
½ teaspoon dry mustard
Chopped parsley
Directions:
1. Mix all ingredients in oven-safe
dish.
2. Place dish on 3-inch rack.
3. Cook at 350°F for 10-11 minutes.
Sweet Chili Scallops
Serves: 4
16-18 ounces sea scallops
⅛ cup olive oil
1 tablespoon soy sauce
1 tablespoon sweet chili powder
1 tablespoon ground cumin
Directions:
1. Rinse scallops and drain on
paper towel.
2. Mix together olive oil, soy sauce,
chili powder and cumin.
3. Just prior to cooking, toss
scallops in marinade.
4. Place scallops on 3-inch rack.
5. Cook at 350°F for 3-4 minutes per
side.
Tip: If scallops are frozen, cook at
350°F for 4-5 minutes per side.
Clams & Sausage
Serves: 1
1 sausage, crumbled
8 littleneck clams, cleaned
1 clove garlic, minced
Chopped cilantro to taste
Lemon slices as needed
Hot sauce to taste
Directions:
1. Mix clams with sausage, garlic,
cilantro and hot sauce.
2. Place lemon slices in shallow
bowl; set aside.
3. Place clams in liner pan and
cook at 350°F for 10-12 minutes,
or until clams open and sausage
is cooked.
4. Serve with lemon slices.
Tip: If you can't find littleneck clams,
substitute 1 (8-ounce) can
whole clams.
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