Escarole Stuffed Trout; Steamed Salmon With Spinach And Pesto - Todd English TEAF919 Instructions For Use Manual

Escarole Stuffed Trout

serves 2
1 cup chopped escarole
½ teaspoon lemon juice
1 teaspoon extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1. In a bowl toss escarole, shallots, lemon juice, olive oil and season with salt and
pepper.
2. Stuff deboned trout cavities with escarole mix and close with toothpicks or a
skewer.
3. Lightly season trout with salt and pepper.
4. Place in Air Fryer and cook on FISH setting at 330° F for 20 minutes.
5. Serve with rice, cous cous, or grain salad and a lemon wedge.

Steamed Salmon with Spinach and Pesto

serves 1
½ cup baby spinach leaves
4-ounce salmon filet
1 tablespoon pesto
1. Spray the pizza pan with nonstick spray.
2. Toss the spinach with the lemon juice then place in the pizza pan.
3. Place the salmon filet on the spinach.
4. Wrap the pan with aluminum foil
5. Place the rack in the air fryer basket.
6. Place the pizza pan on the rack.
7. Select the FISH setting. Press On/Off.
8. When cook time is complete, plate the spinach and salmon and drizzle with
pesto.
32
2 finely sliced shallots
1 whole trout, 8 –10 ounces, boneless
nonstick spray
juice from a whole lemon