Dash DFLG001GY Instruction Manual & Recipe Manual page 22

Coconut Curry Shrimp Kebabs
Yield: 4 servings
INGREDIENTS
24 medium shrimp,
deveined and cleaned
1 red bell pepper, sliced
1 summer squash, cut into 1" pieces
½ medium onion, cut into 1" pieces
8 wooden skewers
DIRECTIONS
In a pot, combine curry paste, oil, ginger, coconut milk, sugar, salt, and pepper.
Let simmer for 5 minutes. Remove from heat and set aside.
Thread 3 shrimp, 3 pieces bell pepper, 3 pieces of squash, and several pieces of onion
alternately onto each skewer. Brush skewers with curry sauce and grill. Serve with
remaining sauce. Enjoy!
Grilled Salmon with Mango Lime Salsa
Yield: 4 servings
INGREDIENTS
4 6-oz salmon fillets
olive oil
salt and pepper, to taste
DIRECTIONS
Turn on Flavor Grill. Pat salmon fillets dry and coat both sides with olive oil. Season
with salt and pepper. When Flavor Grill is heated, place fillets on Cooking Surface and
then carefully pour ¼ cup water into Flavor Channel. Cook until the fillets reach desired
doneness.
Combine salsa ingredients together in a bowl. The mango salsa is best if prepared at
least 1 hour before serving. Serve fillets with mango salsa on the side. Enjoy!
22 ∙ recipes
COCONUT CURRY SAUCE
2 tbsp Thai red curry paste
2 tbsp olive oil or coconut oil
¼ tsp ground ginger
1 cup unsweetened coconut milk
1 tsp sugar
salt and black pepper, to taste
MANGO SALSA
1 ripe mango, peeled and
diced
2 Roma tomatoes, diced
½ red onion, chopped
2 tbsp cilantro, chopped
1 tbsp lime juice
1 tsp apple cider vinegar
1 clove garlic, minced
salt, to taste