Black & Decker SizzleLean IG100 Series Use And Care Book Manual page 7

TANGY SALMON AND ASPARAGUS
1/2 cup cider vinegar
1/2 cup soy sauce
2 salmon steaks, 3/4"/1.91 cm thick (about 1-1/4
to 1-1/2 pounds (567 - 681 g) total)
1. Combine cider vinegar and soy sauce in shallow dish. Place salmon steaks in
dish and allow to marinate for 2 - 4 hours.
2. When ready to cook, lightly brush grill surface with vegetable oil or spray with
non-stick cooking spray. Preheat SizzleLean™ Counter Top Grill & Griddle on high
for 10 - 12 minutes.
3. Place salmon on grill.
4. Turn salmon steaks after about 10 - 12 minutes. Cook other side for 11 - 13 min-
utes, or until fish flakes easily with a fork.
5. After salmon has cooked about 15 minutes, brush asparagus with olive oil and
add asparagus to griddle. Cook 6 - 8 minutes, turning occasionally.
Makes: 2 servings.
EASY CHICKEN AND VEGETABLE KEBABS
4 chicken tenders (about 4 - 5 oz./113-
142 g total)
8 small cherry tomatoes
4 medium mushrooms, halved
1. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes.
2. Cut chicken tenders crosswise into 4 equal pieces.
3. Combine chicken, cherry tomatoes, mushrooms and green pepper in medium mix-
ing bowl. Add salad dressing. Stir to mix well. (Marinate for 30 minutes, if time
permits for added flavor.)
4. Thread chicken pieces and vegetables onto skewers, dividing chicken and veg-
etables evenly between the skewers.
5. Place skewers on grill surface and cook for 20 - 25 minutes, or until chicken
pieces are done. (Use potholders when handling skewers.) Turn 2 or 3 times dur-
ing cooking.
6. Serve with heated flour tortillas or couscous, if desired.
Makes: 2 servings (2 skewers/serving).
VEGETABLE SCRAMBLE
2 medium potatoes (about 1/2 pound/227 g),
sliced 1/4"/.64 cm thick
3 mushrooms, sliced
1 medium onion, sliced 1/4"/.64 cm thick
1/2 green pepper, sliced
1. In medium mixing bowl, combine all ingredients and stir gently to mix.
2. Preheat SizzleLean™ Counter Top Grill & Griddle at high for 10 - 12 minutes.
3. Cover grill and griddle surface with vegetable slices and cook until potatoes are
tender, about 15 - 20 minutes. Turn after 7 - 9 minutes.
Makes: 2 servings.
Cover
vegetable oil or non-stick cooking spray
12 medium asparagus
1 teaspoon olive oil
1/2 green pepper, cut lengthwise into 4 strips,
and each strip cut into 4 pieces
2 tablespoons prepared Italian salad dressing
4 skewers, 12" (30 cm) long
2 tablespoons finely chopped fresh
tarragon leaves
2 teaspoons olive oil
1/2 teaspoon red pepper flakes (optional)
salt and pepper
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