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into 8 pieces. Repeat with remaining
ingredients.
Nutritional information per serving (1 quesadilla):
Calories 821 (54% from fat) • carb. 41g • pro. 53g
fat 48g sat. / fat 25g • chol. 224mg • sod. 3414mg
calc. 656mg • fiber 2g
Chermoula Salmon with
Grilled Potatoes
This zesty Moroccan marinade is a great
match for grilled fish and seafood.
Plate Side: Bottom Grill, Top Griddle
Griddler
Cooking Position: Closed, then
®
open and flat
Makes 1¾ cups chermoula and 3 to 4
servings of salmon and potatoes
Chermoula marinade:
6
small garlic cloves
1
teaspoon paprika
¾
teaspoon kosher salt, divided
½
teaspoon freshly ground black
pepper
1
teaspoon ground coriander
½
teaspoon ground cumin
1
teaspoon red pepper flakes
4
2 x ½-inch strips lemon peel,
white pith removed
¾
cup fresh cilantro, roughly
chopped
¼
cup fresh parsley, roughly
chopped
/
cup fresh lemon juice
1
3
2
tablespoons white wine vinegar
1
cup olive oil, reserving 1 table-
spoon
/
cup pitted, whole Kalamata
1
3
olives, finely chopped
1
pound salmon, about 1½ inches
thick
2
large (about 1 pound total)
russet potatoes, scrubbed
1. Make the chermoula: Put the garlic
into a mini chopper. Pulse to finely
chop. Add the paprika, ½ teaspoon of
the salt, pepper, coriander, cumin, red
pepper flakes and lemon peel. Pulse
until a paste forms. Transfer mixture to
a small bowl. Add the cilantro, parsley,
lemon juice and vinegar. Slowly whisk
in the olive oil. Add the olives. Put the
salmon in a 9 x 13-inch baking dish;
add ½ cup of the marinade to cover
the fish. Cover with plastic wrap;
marinate 1 to 2 hours. Bring to room
temperature before grilling.
2. Twenty minutes before cooking the
salmon, slice the potatoes into ¼-inch
slices. Put the potato slices in a large
bowl with the reserved tablespoon of
olive oil and remaining salt. Toss to
evenly coat.
3. Turn on the Cuisinart
Grill and set temperature to 425°F.
4. Once preheated, put the potatoes onto
the bottom plate of Griddler
even layer. Close the Griddler
the timer for 16 minutes, until potatoes
are browned and crispy and fully
cooked through. Transfer the cooked
potatoes to a large serving plate and
loosely cover with foil.
5. Put the salmon on the bottom plate of
the Griddler
®
and cook for about 8 to 9 minutes
on the first side. Flip salmon, reduce
temperature to 400°F and cook the
second side of the salmon for about 6
minutes, until desired doneness.
6. When salmon is cooked, transfer
to a serving plate and drizzle with 2
to 3 tablespoons of the remaining
chermoula. Serve salmon with the
reserved potatoes.
Nutritional information per serving (based on 4
servings): Calories 856 (75% from fat) • carb. 29g
pro. 27g • fat 73g • sat. fat 10g • chol. 69mg
sod. 819mg • calc. 91mg • fiber 4g
Cuban Sandwich
Ham and cheese magically come together
in this take on the traditional Cuban
toasted sandwich. A great way to use up
any leftover Latin Pork Chops (page 22).
Plate Side: Grill
Griddler
Cooking Position: Closed
®
Makes 2 large sandwiches, about 6
servings
19
Griddler
. Select
®
®
in an
®
and set
®
. Set the count-up timer
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