Bella 8-IN-1 GRILL Instruction Manual & Recipe Manual page 19

Recipes
Crispy Skin Grilled Asian Salmon
Serves 2
• 3/4 - 1 lb. salmon fillet (skin on) cut into 2 pieces
Marinade
• 2 tablespoons Ponzu sauce
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh ginger, grated
• 3 green onions, chopped finely
• 1/2 teaspoon sesame oil
• 4-5 tablespoons seasoned Panko breadcrumbs
425ºF 5 minutes
Rest for 10 minutes
1. Place marinade ingredients and raw salmon in a zipper lock storage bag.
Massage the bag to distribute flavors in the fish. Refrigerate for 2 to 3 hours.
2. Install 2 reversible grill/griddle plates; grill cookside up.
3. Preheat the 8-IN-1 Grill Station to 425ºF
4. When the blue READY light illuminates, lift the lid and if desired, use a heat-proof brush
to lightly coat the upper and lower cooking plates with vegetable oil
IMPORTANT: Do not use non-stick sprays as they can cause build-up on the cooking plates.
Use vegetable or olive oil instead.
5. Center breaded fish on the lower cooking plate. Close the lid and grill for approximately
5 to 7 minutes.
6. Wearing oven mitts, gently open the lid and remove fish from the cooking plate.
Allow salmon to rest at least 5 minutes before serving.
7. Serve with Ponzu dipping sauce, fresh Japanese cucumber salad and sesame brown rice
on the side.
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2016-07-14 9:29 AM